On the menu tonight. Vegan Butter Bean Soup
1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
3 tbsp vegetable oil *(vegan, skip this ingrediant)
3 tbsp all-purpose flour
4 cups water
2 16 ounce cans butter beans (lima beans), drained *Or use fresh lima beans and soak overnight
1 14 ounce can diced tomatoes
1 tsp basil
1/2 tsp salt
1/4 tsp 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 beans and remaining ingredients; bring to a boil. Reduce heat; simmer for 20 to 25 minutes or until slightly thickened.