Butter Bean Soup
1 1/2 cup chopped celery
1 cup chopped carrots
1/4 cup chopped onion (small)
3 TBS vegetable oil
3 TBS flour
2 cups water
2 16 oz. cans butter beans-drained
1 small zucchini diced
1 tsp basil
1/2 tsp salt
1/4 tsp pepper
2 cups chicken broth
In large stock pot, cook celery, carrots, onion and zucchini in oil until soft. Add flour and cook and stir for 1 minute. Gradually add water and broth stirring until smooth. Add rest of ingredients. Bring to a boil. Reduce heat and simmer 20-25 minutes or until slightly thick.
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