Vegetable Soup with Navy Beans

Friday, January 2, 2009

This recipe is one that does not measure anything. You add what you want, and spice as you like if your vegetables are bigger or smaller adjust chicken broth. You may add noodles if you wish. I like to use Better than Bullion as I can make stock as I need it.

2 Tablespoons butter
2-3 carrots sliced
2-3 Celery Stalks sliced
1 med Onion chopped
1 clove garlic minced
1 can of diced tomatoes
1 can of Navy Beans
Salt and Pepper
About 6 cups of chicken broth

Melt butter in sauce pan, add onions, salt, when they begin to sweat add garlic, wait 30 seconds add carrots and celery till tender. Add beans and tomatoes, and spiced to taste. Cover with chicken broth.