1 1/2 c. dry pinto or kidney beans
2 qts. water
2 tbsp. oil
2 to 3 onions (sliced thick)
3 stalks celery 1/4 to 1/2 inch slices
3 to 4 zucchinis, cut into slices
1 bunch Swiss chard
2 tsp. salt
Soy sauce to taste
Parmesan cheese

Soak beans overnight, bring beans and water to boil, cook 1 hour. Heat oil, cook vegetables, add beans, salt and extra water if necessary. Boil uncovered on medium for 30 minutes and add soy sauce about 5 minutes before serving. Serve with Parmesan cheese on top. Makes 6 cups.