Creamy Veggie Soup

• 2 cups cooked great northern beans (cooked from 120 grams dry)
• 1 Tbsp olive oil
• 1 yellow onion, diced
• 2 tsp minced garlic
• 2 carrots, chopped
• 2 potatoes, diced
• 2 stalks celery, chopped (optional)
• 2 cups fresh green beans, cut into 2" lengths (optional)
• 2 tsp vegetable bouillon
• 2 cups water
• 1 Tbsp dried parsley
• 2 cans cream of celery soup
• fresh ground pepper

1. Cook great northern beans in the instant pot (IP) on high pressure for 30 minutes. Drain, rinse, and set aside.

2. Using the saute setting on the IP, saute onions and garlic in the olive oil until fragrant. 

3. Add carrots, potatoes, celery, green beans, vegetable bouillon, water, and parsley. Secure the lid on the IP and pressure cook on high for 8 minutes. 

4. Once done, stir in cream of celery soup and serve!