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Speckled soup

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1 From "meals without squeals" by christine berman & jacki fromer. 2 pepper to taste Soak beans in water to cover by 2" overnight. 3 Drain in the morning. 4 Saute garlic, Onion, celery, and carrots in oil for about 10 minutes. Add soaked beans and the 4 c water or stock. 5 Simmer until beans are tender, about 45 minutes. Add basil and green beans or zucchini and simmer another 30 minutes or so, until tender. 6 Before serving, stir in lemon juice, salt and pepper. 7 Serves 8 preschool or 6 school-age children 1 meat alternative

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