Bean Soup

(Serves 16)

• 8 potatoes
• 1/4 c butter
• 8 celery stalks, finely diced
• 8 carrots, finely diced
• 1 medium onion, minced
• 10 (15 oz) cans white beans (navy, great northern, or cannellini)
• 2 boxes vegetable bouillon (or bouillon cubes and water to equal 4 c)
• 12 c water
• 3 Tbs lemon juice
• 2 tsp salt

1. Prick 2 potatoes, dice the other 6.
2. Microwave the 2 pricked potatoes on a paper towel 5 minutes. Turn over, microwave another 5 minutes.
3. In the bottom of a large soup pot, melt the butter.
4. Add the celery, carrots and onion. Saute until vegetables are tender - 2-3 minutes.
5. Mash the microwaved potatoes and 2 cans of beans. Stir into the vegetable mixture.
6. Stir in the diced potatoes.
7. Add the broth, water, the rest of the beans, lemon juice, and salt.
8. Simmer until potatoes are tender, about 10 minutes.