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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe I created quite a while back when I just started throwing things in the pot that I thought would go well together, and happily, they did! This is certainly a flexible recipe and doesn't have to be followed exactly to still end up with a yummy soup. Ingredients:
3 medium carrots, sliced |
1 celery rib, chopped |
1 small onion, chopped |
4 cups chicken broth |
1 cup green beans |
1 cup corn |
1 (16 ounce) can stewed tomatoes |
2 (16 ounce) cans butter beans, drained and rinsed |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried parsley |
3 tablespoons flour |
Directions:
1. In a Dutch oven, saute carrots, onion, and celery in a little oil until softened.
2. Sprinkle the flour over top, and stir for a minute or so.
3. Slowly pour in the chicken broth.
4. Stir in remaining ingredients.
5. Bring to a boil, then reduce heat and simmer 30 minutes or until the veggies are tender.
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