Butter Bean Veggie Soup

"This is a recipe I created quite a while back when I just started throwing things in the pot that I thought would go well together, and happily, they did! This is certainly a flexible recipe and doesn't have to be followed exactly to still end up with a yummy soup."
 
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Ready In:
40mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In a Dutch oven, saute carrots, onion, and celery in a little oil until softened.
  • Sprinkle the flour over top, and stir for a minute or so.
  • Slowly pour in the chicken broth.
  • Stir in remaining ingredients.
  • Bring to a boil, then reduce heat and simmer 30 minutes or until the veggies are tender.

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RECIPE SUBMITTED BY

I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself. <br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself. <br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.
 
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