Creamy Pink Bean Soup

It is simply delicious!

2 cups of cooked beans (1 cup of dry pink beans makes 2 cups of cooked beans (follow soaking instructions on package for soaking the night before OR use one 15-ounce can of cooked beans--it will measure a little less than 2 cups--that will be fine.

1/2 onion chopped

1 shallot chopped

3 cloves of roasted garlic mashed with fork or 1 large garlic clove minced

1/4 green pepper thinly sliced

1 carrot cut into small pieces

1 stalk of celery sliced

3 plum tomatoes chopped

1 small potato cut into small pieces

1 small sweet potato cut into small pieces (you can use frozen sweet potatoes)

2 bay leaves

1 teaspoon of vegetable broth paste

water to fill pot up to two inches from the top (about 6 cups)

seasoned salt and pepper and a little oregano to taste

Sautee vegetables adding water when necessary for about 10 minutes.  Add potatos, white and sweet and rinsed and drained beans.  Add water to pot and bring to a boil.  Add the vegetable boullion and seasonings.  Simmer covered for 40 minutes.  Remove from flame and cool for 15 minutes.  Pour soup into blender, cover securely and puree.  Pour back into pot and serve.  May be served with a scoop of brown rice, a little vegan sour cream or crushed tortilla chips.