Creamy White Bean Soup
"A recipe adapted from frugalabundance.com, my ultimate budget cooking site. It has saved me in a tight spot many a time. Great served with garlic bread for dunking."
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup dried white bean
- 1 tablespoon canola oil
- 3 carrots, sliced
- 2 stalks celery, sliced
- 2 red potatoes, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 3 chicken stock cubes
- 1 1⁄2 cups skim milk
- 1⁄2 cup cold water
- 1⁄4 cup plain flour
directions
- Soak the beans overnight.
- Drain and place in a pot with fresh water and cook for 1 1/2 hours or until tender.
- Drain and set aside.
- Saute the vegetables in the oil until tender.
- Add the stock cubes, beans and enough water to just cover the vegetables.
- Simmer for 20 minutes or until the vegetables are tender.
- Add more water as needed.
- Taste the soup. Add salt and pepper to taste.
- Pour in the milk.
- In a jar combine the water and flour. Shake vigorously until the flour is dissolved.
- Pour into the soup.
- Stir frequently, until soup thickens.
- Add additional water if necessary to thin the soup to the consistency you prefer.
- Serve hot.
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RECIPE SUBMITTED BY
I'm a 23 year old English teacher from Sydney, Australia. I love health and nutrition, I'm quite sporty, and like cooking healthy feasts for myself and my friends! I'm always on the lookout for new and interesting ways for cooking on a budget.
