INGREDIENTS
8 cups
water
1
large onion, finely chopped
2
medium carrots, finely grated
2
large celery stalks, diced
1 1/2
lbs white or brown mushrooms, sliced
1 tbsp
olive oil, extra virgin
1 can
organic cream of mushroom soup (I used Pacific Foods)*
2
x 14 oz cans white, red kidney or romano beans, drained & rinsed
2 tsp
garlic powder or 2 large garlic cloves, crushed
1 tsp
salt
1/2 tsp
ground black pepper
3
bay leaves
1/3 cup
dill or parsley, chopped (for garnish)