|
|
|
|
for Lunch
4 servings
Time to prepare: 15 minutes
Difficulty: Average
Ingredients |
2 small leeks or 1 medium onion, sliced
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1/2 tsp. EACH dried thyme and basil leaves
2 vegetarian-style bouillon cubes
2 cups water
1 can (16 oz ) stewed tomatoes, mashed with fork
1/2 cup diagonally sliced celery
2 small white potatoes, peeled and diced (1 cup)
1 medium sweet potato, peeled and diced
1 can (13 1/2 oz.) golden butter beans or 1 cup cooked, dried, large lima beans
1 can (13 oz.) evaporated milk
Black pepper
|
Directions |
Saute leeks in butter until tender in large saucepan or Dutch oven.
Stir in flour and herbs.
Add bouillon cubes, water, tomatoes, celery and white and sweet potatoes.
Bring to a boil. Cover and simmer 15 to 20 min. or until potatoes are
tender.
Stir in butter beans and milk. Heat well. Add black pepper to taste
and serve.
|
Notes |
Good served with: Toasted cheese
sandwiches on whole grain bread, spiced applesauce and cookies.
|
|
Comments |
|
No comments for this recipe were posted.
|
|
|
