Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.

Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.

While the stew is cooking, prepare the dumpling dough (below). Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.

Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.

Serve immediately.

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in ablender and blend until smooth.

Delicious with cooked greens and a tomato salad.

cornmeal DUMPLINGS: (Makes about 8 dumplings)In a medium-size mixing bowl, combine cornmeal, salt and baking powder. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.

Hints: Replace half cup all purpose flour for half of cornmeal.

STEW Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calcium

DUMPLINGS Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium