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Navy Bean Soup
Ingredients:
1-1/4 quarts (1.25L) navy beans, cooked
1/4 cup (50mL.) butter
1 cup (250mL) onion, chopped
1 cup (250mL) celery, chopped
1 garlic clove, minced
1/4 cup (50mL) flour
1-3/4 cups (455mL) tinned tomatoes
1-1/3 cups (341mL) whole kernel corn
1-2/3 cup (398mL) cut green beans
1 vegetable bouillon cube
2-3/4 cups (675mL) water
3 cups (750mL) 2% milk
salt & pepper, to taste
Directions:
In a large pot, cook onion, celery & garlic in butter until soft. Blend in flour, add bouillon cube & water, stirring to dissolve. Stir in milk & bring to a boil. Add remaining ingredients. Heat to a gentle boil. Salt & pepper to taste.
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