Dinner: White bean soup

The goal of the soup was a salty delicious broth with lots of beans and veggies. It wasn't called today, but I'm preparing for the winter.

1 1/2 cups dry white beans soaked overnight
10 cups water
1 tablespoon beyond bouillon veggie broth mix
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon rosemary
1 teaspoon garlic salt or 1 teaspoon minced garlic
1 teaspoon spike natural flavoring
2 tablespoons freshly minced parsley
One small onion chopped
4 tablespoons butter
Five or 6 carrots peeled and chopped
Four or 5 celery stocks chopped
One sweet potato, peeled and chopped
1 bunch green onions -- chopped
a few small Basil leaves cut in pieces

You could just tell everything in the crockpot or on the stove for the day. But I wanted to eat in two hours so I cooked the onion, potato, celery, Carrots, and butter together in a frying pan for about 10 minutes before I added it to the soup.

Exchange them soaking water for the beans and put the beans in the fresh 10 cups of water. Then I started boiling the beans. The beans have to boil for 15 minutes and then simmer for two hours so use that the timeframe for my suit too. I get the beans boiling and then add the bouillon and a lot of the seasonings, parsley, And green onions. Then when I think it's been about 10 to 15 minutes of the beans boiling hot in Frying pan mixture. This is the tricky part for me because I never know if I have enough water. I give it a look at this point and see if I need more water. I am planning to let it simmer for about two hours, and maybe at some point I'll have to add more water. But that will stress me out because I want I really flavorful broth. But the only thing worse than a bland broth is no broth at all. So I will add water if I have to.