1 c. dried white beans, or a combination of dried beans
3 qts. vegetable stock or water
Miso and cayenne pepper to taste
1 sm. head of cabbage, sliced thin
4 to 5 med. carrots, sliced 1/4 inch
1 lb. fresh tomatoes, chopped
1 c. cubed dicon radish
2 onions, sliced
1/4 c. olive oil
2 stalks celery, sliced
2 lg. zucchini, sliced
1 clove garlic, minced
1/2 c. parsley
1 bay leaf
1/2 c. brown rice

Place the beans in a large bowl and add water to cover by 1 inch. soak overnight. Drain and empty into a large soup kettle. Add the stock or water and bring to a boil. Reduce heat, cover and allow to simmer for 1 hour. Add the tomatoes, radish, cabbage and carrots. Allow to simmer covered 30 minutes.

Heat the olive oil in a skillet and gently saute the onions until wilted. Then add the celery, zucchini, garlic and fresh tomatoes. Simmer 20 minutes and then add the parsley. Add to the bean mixture with the rice. Cook until the rice is tender.