Instructions: 1. Slowly heat the oil in a large wok over medium high heat and saute onion for about 2 minutes. Add celery, and saute about 3 minutes; cover the wok to retain some of moisture being released. Add garlic, a few cranks of pepper. Up to 1/4 tsp rubbed sage. Stir; saute another minute or so.

2. Meanwhile, measure 1 cup of water in a 2 cup measuring cup. Stir in the bouillon granules, and 1 packet of Washingtons Vegetable Seasoning and Broth.

Pour into wok and deglaze.

3. Add beans, reduce heat, cover, simmer about 15 minutes. Add water if needed.

4. Remove about one-fourth of the soup to the measuring cup and puree. Return to pot. Stir to blend. Top with fresh rosemary and/or cilantro leaves (just a taste).

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