Butter Bean Soup


1 ½ cups celery, finely chopped
1 cup carrots, finely chopped
¾ cup onion, finely chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
4 cups water
2 cans (16 ounces) BUSH’S BEST Butter Beans, drained
1 can (14 ounces) diced tomatoes
1 teaspoon basil
½ teaspoon salt
¼ teaspoon pepper

In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth. Add remaining ingredients; bring to a boil. Reduce heat; simmer for 20 to 25 minutes or until slightly thickened.

It is even better to add cut green and also northern beans and fresh basil. And if you have a Panera Bread in your town buy a bread bowl and serve it in that.



Add a Comment

Your email address will not be published. Required fields are marked *