Summer White Bean Soup
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Scan day: 17 February 2014 UTC
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Description: Vegetable stock with Bragg's liquid aminos, and rice vinegar. Serves four.
RecipeSource: Summer White Bean Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Summer White Bean Soup Categories: Vegetarian, Soups Yield: 4 servings 1 c Dried white beans 8 c Vegetable stock or water 1 Bay leaf 1/2 c Chopped celery or Swiss -chard stems 1 T Unrefined vegetable oil 1 qt Washed and chopped Swiss -chard leaves 1 T Bragg’s Liquid Aminos 3 T Rice vinegar Cover the beans with water and soak for 6-8 hours, or overnight. (In hot weather, put the soaking beans in the refrigerator to keep them from fermenting.) Before cooking, drain and combine the beans with vegetable stock, or fresh water, and a bay leaf. Bring to a boil and simmer for 1 1/2 hours or until tender. In a skillet, saute celery in oil and add to beans with other ingredients. Cook until chard is tender but still bright green, about 5-10 minutes. Remove bay leaf. MMMMM
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