Country Bean Soup

INGREDIENTS

• 1 (15-ounce) can Light Red Kidney Beans
• 3 tablespoons butter or margarine
• 4 medium-sized carrots, peeled and sliced
• 2 medium-sized turnips, peeled and sliced
• 2 large onions, peeled and chopped
• 1 large leek, cleaned and chopped, using all but the last inch of dark green
• 2 celery stalks, sliced
• 8 cups homemade or canned chicken broth
• Salt and freshly ground black pepper to taste
• 8 thick slices from a large loaf of French bread, toasted
• 2 tablespoons chopped fresh chervil or parsley

DIRECTIONS

1. In a deep pot, over medium heat, melt the margarine.
2. Add the carrots, turnips, onions, leek, and celery and cook, covered, stirring occasionally for 8 minutes. Do not brown.
3. Pour in the chicken broth.
4. Over low heat, cook, covered, for 35 minutes or until the vegetables are tender.
5. Add the beans. Simmer, uncovered for 5 minutes.
6. Add salt and pepper to taste.
7. Spoon soup over the toasted bread in individual bowls.
8. Lightly sprinkle with chervil or parsley.

Servings per recipe: 8