Wednesday, August 31, 2011

Butter Bean Soup

This is such an easy recipe to accomodate to your individual needs and also since I am the only vegetarian in my family, I just reduced the amount of ingredients by half.  I also used vegetable bouillion instead of chicken broth.  No more canned vegetable soup for me. This is a must try recipe.

Source: Taste of Home


3 celery ribs, chopped
1 clove garic, minced
3 medium carrots, chopped
1 zucchini, cubed
1 small onion, chopped
2 tablespoons Crisco® Olive Oil
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth, optional ( can use vegetable broth)
2 cans (15 ounces each) butter beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up ( I just used regular tomato and cut into cube)
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper


In a large saucepan, saute the celery, carrots, garlic, zucchini 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.

Serve with some hot cooked rice.

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