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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."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

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

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

I thought this soup was magnificent and we are soup people. Perfect spices. Could pass as... MORE

Reviewed on May 14, 2008 by TOBRETH

Good and could easily be done with any beans - I will likely try garbanzos next time. I found... MORE

Reviewed on Feb. 20, 2008 by busymommy

This was easy peasy!! I am amazed how easy it was, but it was good nonetheless. I used... MORE

Reviewed on Jan. 14, 2007 by Christie in NJ

This was a really quick and easy recipe. I also served it with corn bread, very tasty. MORE

Reviewed on Oct. 21, 2006 by Cat Berner

I made a few changes based on what I had on hand.I omitted the celery and added a little... MORE