Butter Bean Soup 3/4 c. finely chopped carrots 1 1/3 c. finely chopped celery 1/2 c. finely chopped onion 2 T. butter or margarine 2 T. all-purpose flour 1 1/2 quarts Vegetable Broth or Chicken Broth 2 (15 oz.) cans large lima beans (butter beans), rinsed and drained, OR 3 c. cooked dry-packaged large lima beans (butter beans) 1 c. chopped tomato 2 T. finely chopped parsley 1 tsp. dried basil leaves 1/2 tsp. dried thyme leaves 1/2 tsp. salt Sauté carrots, celery and onion in butter in stockpot until onion is tender, 5-8 minutes; add flour and cook, stirring, 1-2 minutes longer. Add broth, beans and tomato; heat to a boil. Reduce heat and simmer, covered, until carrots and celery are tender, 15-20 minutes. Stir in parsley, basil, thyme and salt. Makes 6 servings. |
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Another Great Group of *~ Beth ~*
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