Summer Soup

Name: Summer Soup
Ingredients: 2 potatoes, peeled and sliced; 2 carrots, sliced; 1 cup green beans, cut into 1/2-inch pieces; 2 cloves garlic, minced; 1 sm. onion, finely chopped; 2 tbsp. butter; margarine; 1/4 cup flour; 1 can (14-1/2 oz.) chicken broth; 1-1/2 cup milk; 1 tsp. dried basil; 1/4 tsp. pepper; 1/4 tsp. salt

13 ingredients

7 steps

Ingredients

2 potatoes, peeled and sliced
2 carrots, sliced
1 cup green beans, cut into 1/2-inch pieces
2 cloves garlic, minced
1 sm. onion, finely chopped
2 tbsp. butter
margarine
1/4 cup flour
1 can (14-1/2 oz.) chicken broth
1-1/2 cup milk
1 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. salt

Directions

1

In a saucepan, cook potatoes, carrots and beans in water to cover until tender, about 10 minutes.
2

Drain.
3

In a soup kettle or Dutch oven, saute garlic and onion in butter until tender.
4

Stir in flour until bubbly.
5

Gradually add chicken broth, milk and seasonings.
6

Cook, stirring occasionally, until thickened.
7

Add vegetables and heat through.