Description
A recipe for Butter Bean Soup

Ingredients

• 3/4 cup finely chopped carrots
  
• 1 1/3 cups finely chopped celery
  
• 1/2 cup finely chopped onion
  
• 2 tablespoons butter or margarine
  
• 2 tablespoons all-purpose flour
  
• 1 1/2 quarts Swanson Vegetable Broth or Chicken Broth
  
• 2 cans (15 ounces each) large lima beans (butter beans),rinsed and drained, or 3 cups cooked dry-packaged large lima beans (butter beans)
  
• 1 cup chopped tomato
  
• 2 tablespoons finely chopped parsley
  
• 1 teaspoon dried basil leaves
  
• 1/2 teaspoon dried thyme leaves
  
• 1/2 teaspoon salt

Preparation
Prep Time: 15 minutes Cook Time: 30 minutes

SAUTÉ carrots, celery and onion in butter in stockpot until onion is tender, 5 to 8 minutes; add flour and cook, stirring, 1 to 2 minutes longer. Add broth, beans and tomato; heat to a boil.

REDUCE heat and simmer, covered, until carrots and celery are tender, 15 to 20 minutes. Stir in parsley, basil, thyme and salt.

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available