Butter Bean Veggie Soup
I simmer this hearty basil-seasoned soup that's chock-full of five different vegetables. I like to serve big bowls of it with cornbread. —Dorothy Bertrand, Sellersburg, Indiana
Ingredients
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 small onion, chopped
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cans (15 ounces each) butter beans, rinsed and drained
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon pepper
Directions
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1In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth.
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2Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through.
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