Summer Vegetarian Chili

Rinse dried beans in cold water, sorting through and discarding any broken beans or debris.

In large bowl, soak beans in about 2 quarts water for 4 hours; drain.

In Dutch oven, combine beans, bay leaf and fresh cold water to cover.

Bring to boil; reduce heat.

Partially cover and simmer until beans are soft and tender, about 1 1/2 hours (add salt, if desired, about halfway through cooking).

In Dutch oven, heat oil; add onion, garlic, bell pepper and zucchini.

Over medium-low heat, saute about 10 minutes.

Stir in tomatoes, tomato paste, can of water and seasonings; cook, stirring occasionally, about 20 minutes.

To Dutch oven, add 2 cups drained, cooked beans (store remaining 2 to 3 cups beans for future use in a soup, salad or casserole).

Add corn and lemon juice; cook 15 additional minutes.

Taste and adjust seasoning if needed.

Delicious served with warm tortillas or tortilla chips.

Makes 8 servings.