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.