Name: Summer White Bean Soup
Ingredients: 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

If you come to worship for any reason other than the joy and pleasure and satisfaction that are to be found in God, you dishonor Him. To put it in other words, worship is first and foremost a feasting on all that God is for us in Jesus. This is because God is most glorified in you when you are most satisfied in Him. Or again, you are His pleasure when He is your treasure. Which is to say that God’s greatest delight is your delight in Him.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Soups	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”