Name: Large-Batch White Bean Soup
Cuisine: Vegan
Ingredients: 16 cups water; Knorr Vegetarian Bouillon (for 16 cups); 2 Tbsp olive oil; 2 onions, diced; 5 carrots, diced; 5 celery stalks, diced; 1 green bell pepper, diced; 6 cloves garlic, minced; 5 cans Great Northern or cannellini beans, drained; 2 bay leaves; 2 tsp thyme; 1½ tsp rosemary; 1 tsp black pepper; 1 tsp smoked paprika (optional); 4 cups chopped frozen broccoli

INGREDIENTS

Complete recipe

16 cups water
Knorr Vegetarian Bouillon (for 16 cups)
2 Tbsp olive oil
2 onions, diced
5 carrots, diced
5 celery stalks, diced
1 green bell pepper, diced
6 cloves garlic, minced
5 cans Great Northern or cannellini beans, drained
2 bay leaves
2 tsp thyme
1½ tsp rosemary
1 tsp black pepper
1 tsp smoked paprika (optional)
4 cups chopped frozen broccoli

METHOD

Make it

1
Sauté onion, carrots, celery and green pepper in olive oil for 8–10 minutes.
2
Add garlic and cook for 1 minute.
3
Stir in water, bouillon, beans, herbs and spices. Simmer for 40–45 minutes.
4
Add broccoli during the last 8–10 minutes.
5
About 10 minutes before serving, mash 1–2 cans worth of beans against the side of the pot, or blend 2–3 cups soup and return it.

Cooking notes

Ingredient revision comes from the planning notes; sauté and simmer directions are retained from the complete preceding recipe at the planning notes.
Use vegan vegetarian bouillon according to its package for 16 cups water, or start at about 75–80% and adjust after simmering.
Hold extra salt until the finished soup has been tasted.
The final ingredient revision does not state a yield.

Serving suggestions

Homemade crusty bread, garden salad and freshly ground black pepper.