Summer White Bean Soup

1 c Dried white beans

8 c Vegetable stock or water

1 Bay leaf

1/2 c Chopped celery or Swiss

-chard stems 1 tb Unrefined vegetable oil

1 qt Washed and chopped Swiss

-chard leaves 1 tb Bragg's Liquid Aminos

3 tb 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.