Saturday, March 31, 2007

Country Bean Soup

Country Bean Soup

This soup is pretty quick to make.

2 cans Great Northern beans, 15 or 16 oz. each, drained
1 can potatoes, 15 oz., diced or sliced

1 cube or teaspoon chicken bouillon
1 ½ cups chopped celery
¾ cup diced carrots
½ cup chopped onion

Sauté the vegetables in a little vegetable oil.
Add some water and the bouillon, and simmer until vegetables are tender.

Combine with the Great Northern beans and potatoes and heat through.
Serves 4 to 6.

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