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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
3 celery ribs, chopped |
3 medium carrots, chopped |
1 small onion, chopped |
2 tablespoons olive oil |
3 tablespoons king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) chicken broth |
2 cans (15 ounces each) butter beans, rinsed and drained |
1 can (14-1/2 ounces) 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 the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through. Yield: 8 servings (about 2 quarts).
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