Name: Butter Bean Veggie Soup
Yield: 4 servings
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

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

Butter Bean Veggie Soup

How did you like this recipe?