Butter Bean Veggie Soup

Submitted by ratherbeswimmin

"Taste of Home"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 8

ingredients

• 3 celery ribs, chopped
• 3 medium carrots, chopped
• 1 small onion, chopped
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 2 (14 1/2 ounce) cans chicken broth
• 2 (15 ounce) cans butter beans, rinsed and drained
• 1 (14 1/2 ounce) can stewed tomatoes, cut up
• 1 teaspoon dried basil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried parsley flakes
• 1⁄4 teaspoon pepper

directions

1. In a large saucepan, saute celery, carrots, and onion in oil until tender.
2. Stir in flour until blended.
3. Gradually add in the broth.
4. Stir in the remaining ingredients; bring to a boil.
5. Decrease heat; simmer, uncovered, for 10 minute or until soup is heated through.
6. Taste and adjust seasoning.

Reviews

[Heidi K.]

Delicious and simple! I added dried "sweet" basil and I think that gave it an extra little kick. Also, i soaked and skinned my own butter beans but I am sure it would be just as yummy with canned.