• 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


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