A New Title?

Guess I should get a new title for my blog or start a new one. I'll do that as soon as I become more computer savvy. It should probably be something about recipes since that is all I'm writing about lately. Matt has requested another recipe so I'm only too glad to oblige. It's been so cold here lately that I'm into soups to warm us up. This one is simple, light and low in calories. Not an "amazing-you-have-to-try-this-tonight-recipe" but a good one. Since it is meatless, it is inexpensive, too. Found this one on the back of a can of beans and changed it up a little.

Butter Bean Soup

1-1/2 to almost 2 cups of celery, finely sliced
1 cup carrots, finely chopped
1 very large onion, finely chopped
Pieces should be big enough to recognize for what they are, but small enough to fit on a soup spoon.
Swirl of EVOO around the pan
2 cans (16 ounces each) Bush's Baby Butter Beans, drained and rinsed (look for the word "baby" on the can as they are a good size for this recipe)
4 cups (32 ounces) low-sodium chicken broth (one box of Swanson's)
1 can (14 ounces) diced tomatoes
dash of garlic powder
4 fresh basil leaves torn or 1 teaspoon dried basil
Freshly ground black pepper
Salt to taste

Swirl some olive oil around the bottom of a large pot. Cook the celery, carrots and onion until almost tender. Add the chicken broth and tomatoes and bring to a boil. Lower the heat, add the beans, garlic powder, pepper and a little salt. Simmer for 20 to 25 minutes, taste again for seasoning, and add the fresh basil. If using dried basil, you may add it when you put in the broth and tomatoes.

I served this with a hearty bread for a light supper. You would probably want to have a salad as well unless you know you'll be indulging in popcorn later in the evening as we did.