Butter Bean Soup

   
    1 tablespoon olive oil
     1 yellow onion, chopped
    2 (15-ounce) cans butter beans, drained
    1 large potato, peeled and cubed
     3 cups hot water
    3 teaspoons vegetable base
    1 teaspoon garlic salt
    1 teaspoon Emeril’s Original Seasoning
    ¼ teaspoon paprika
    Freshly ground Tellicherry peppercorns
    1 cup fat-free organic milk

    Paprika

1. In a large saucepan, heat the oil and fry the onions until translucent.

2. Add in the beans, potato, hot water, vegetable base, salt, seasoning, paprika and
    pepper.

3. Bring to a boil and then cook over medium heat for 25 minutes or until potatoes
    are soft.

4. Add in milk and blend until smooth. Garnish with paprika when served.