8 cups water
1 large onion, finely chopped
2 medium carrots, finely grated
2 large celery stalks, diced
1.5 lbs white or brown mushrooms, sliced
1 tbsp olive oil, extra virgin
1 can (11 oz) 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)