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Butter Bean Veggie Soup
SUBMITTED BY:
Dorothy Bertrand
"Dorothy Bertrand of Sellersburg, Indiana simmers this hearty basil-seasoned soup that's chock-full of five different vegetables. 'I like to serve big bowls of it with corn bread,' she notes."
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PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
3 celery ribs, chopped
3 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans butter beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes, cut up
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
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DIRECTIONS
In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth.
Stir 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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REVIEWS
Reviewed on Jun. 1, 2008 by Cindy G
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Cindy G
Jun. 1, 2008
I thought this soup was magnificent and we are soup people. Perfect spices. Could pass as gourmet. Will serve it for company and pass it off with a fancy name. Thanks. It's a lovely recipe.
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I thought this soup was magnificent and we are soup people. Perfect spices. Could pass as...
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Reviewed on May 14, 2008 by
TOBRETH
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TOBRETH
May 14, 2008
Good and could easily be done with any beans - I will likely try garbanzos next time. I found it took a little longer than 10 mins to get the carrot throughly cooked.
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Good and could easily be done with any beans - I will likely try garbanzos next time. I found...
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Reviewed on Feb. 20, 2008 by
busymommy
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busymommy
Feb. 20, 2008
This was easy peasy!! I am amazed how easy it was, but it was good nonetheless. I used chopped green onion instead of a whiteonion and I threw in some leftover shredded turkey breast. ---A pretty mindless recipe for those days when thinking is already too much of a chore!
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This was easy peasy!! I am amazed how easy it was, but it was good nonetheless. I used...
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Reviewed on Jan. 14, 2007 by
Christie in NJ
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Christie in NJ
Jan. 14, 2007
This was a really quick and easy recipe. I also served it with corn bread, very tasty.
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This was a really quick and easy recipe. I also served it with corn bread, very tasty.
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Reviewed on Oct. 21, 2006 by
Cat Berner
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Cat Berner
Oct. 21, 2006
I made a few changes based on what I had on hand.I omitted the celery and added a little celery salt instead, and used dried minced onion. I also added green beans and corn to make up for the veggies I didn't have, and I cooked it in the crockpot. Overall, this a good, easy to make recipe.
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I made a few changes based on what I had on hand.I omitted the celery and added a little...
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