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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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A recipe adapted from , my ultimate budget cooking site. It has saved me in a tight spot many a time. Great served with garlic bread for dunking. Ingredients:
1 cup dried white bean |
1 tablespoon canola oil |
3 carrots, sliced |
2 stalks celery, sliced |
2 red potatoes, diced |
1 onion, diced |
2 garlic cloves, minced |
3 chicken stock cubes |
1 1/2 cups skim milk |
1/2 cup cold water |
1/4 cup plain flour |
Directions:
1. Soak the beans overnight.
2. Drain and place in a pot with fresh water and cook for 1 1/2 hours or until tender.
3. Drain and set aside.
4. Saute the vegetables in the oil until tender.
5. Add the stock cubes, beans and enough water to just cover the vegetables.
6. Simmer for 20 minutes or until the vegetables are tender.
7. Add more water as needed.
8. Taste the soup. Add salt and pepper to taste.
9. Pour in the milk.
10. In a jar combine the water and flour. Shake vigorously until the flour is dissolved.
11. Pour into the soup.
12. Stir frequently, until soup thickens.
13. Add additional water if necessary to thin the soup to the consistency you prefer.
14. Serve hot.
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