Butter Bean Veggie Soup

Name: Butter Bean Veggie Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings (about 2 quarts)
Cuisine: Europe, Italian
Ingredients: 3 celery ribs, chopped; 3 medium carrots, chopped; 1 small onion, chopped; 2 tablespoons olive oil; 3 tablespoons 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

Total Time Prep/Total Time: 30 min.

Yield 8 servings (about 2 quarts)

Test Kitchen Approved

I simmer this hearty basil-seasoned soup that's chock-full of five different vegetables. I like to serve big bowls of it with cornbread. —Dorothy Bertrand, Sellersburg, Indiana

Ingredients

3 celery ribs, chopped
3 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
3 tablespoons 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

In a large saucepan, saute the celery, carrots 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.

Nutrition Facts

1 cup: 109 calories, 4g fat (0 saturated fat), 0 cholesterol, 661mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 4g protein.

I simmer this hearty basil-seasoned soup that's chock-full of five different vegetables. I like to serve big bowls of it with cornbread. —Dorothy Bertrand, Sellersburg, Indiana

Recipe Creator