Butter Bean Soup

Standard

1 ½ cups finely chopped celery
1 cup finely chopped carrots
¾ cup finely chopped onion
3 tbsps. veg. oil
3 tbsps. all-purpose flour
4 cups water
2 (16 oz.) cans butter beans, drained
1 can (14 oz.) diced tomatoes
1 tsp. basil
½ tsp. salt
¼ tsp. pepper
In a lg. pot, cook first 4 ingredients until veggies are soft. Add flour, and cook and stir for 1 min. Add remaining ingredients, and bring to a boil. Reduce heat, and simmer for 20 min. (or until slightly thickened).
Serves: 6

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