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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.