Saturday, October 29, 2011

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Kari's Creamy Great Northern Bean Soup

1 pound Great Northern Beans, soaked
1 1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 small bulb garlic, separated into cloves, peeled and minced
Freshly ground black pepper
8 cups water, divided
4 tsp Better Than Bouillon No Chicken Base (or vegetable bouillon)
1 tsp smoked paprika

Heat pressure cooker over medium-high. Saute onion with water until tender. Add celery and carrot; saute until softened, adding water if necessary to prevent burning. Add garlic and black pepper; saute 1 minute until garlic is fragrant.

Add beans and 6 cups water. Seal cooker and bring to pressure. Cook at pressure 8 minutes. Remove from heat and let pressure drop naturally.

Remove 1 cup beans and mash.

Add 2 cups water, bouillon base, and mashed beans to soup. Simmer 20 minutes until flavors meld. Adjust seasonings to taste.

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