Butter Bean Veggie Soup

Ingredients

• 3 medium carrots, sliced
• 1 celery rib, chopped
• 1 small onion, chopped
• 4 cups chicken broth
• 1 cup green beans
• 1 cup corn
• 1 (16 ounce) can stewed tomatoes
• 2 (16 ounce) cans butter beans, drained and rinsed
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 3 tablespoons flour

Directions

1. 1

   In a Dutch oven, saute carrots, onion, and celery in a little oil until softened.

2. 2

   Sprinkle the flour over top, and stir for a minute or so.

3. 3

   Slowly pour in the chicken broth.

4. 4

   Stir in remaining ingredients.

5. 5

   Bring to a boil, then reduce heat and simmer 30 minutes or until the veggies are tender.