Ingredients (use vegan versions):

• 4 15.8 oz cans of great northern beans
• 1/4 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup diced celery w/leaves
• 1/4 teaspoon dry rosemary – more or less to taste
• 1 bayleaf
• 1 vegetarian bouillon cube
• 1 tablespoon of soup base (I use vegetarian chicken style)
• 1/4 cup catsup for a little color
• 4 cups of water – more or less
• salt, pepper and garlic to taste

Directions:

Cook onions, carrots & celery until soft.

Add water and bring to boil.

Add beans and remaining ingredients and return to boil.

Reduce heat and simmer for 15-20 minutes.

Sometime during the cooking process, remove about 1 cup of beans and broth. Puree &
return to soup. This should make your soup a little thicker. If you prefer a thinner
broth, omit this step.

I like to serve this soup with a Natural Touch Brand “Okara Patty” on a hard roll.

Serves: 4-6

Preparation time: 30 minutes

Tags: Soup, Vegan