Summer White Bean Soup
Description
This International soup features Dried white beans, Vegetable stock or water, Leaf. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-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
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Chopped celery or Swiss
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 160.4kcal
- % Daily Value *
- Total Fat 2.2g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 15.6mg1%
- Total Carbohydrate 36.4g13%
- Dietary Fiber 7.2g29%
- Sugars 0.4g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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