Saute in olive oil or butter:
1 c. chopped onion
2-3 stalks celery, chopped. Cover with a lid.
Add:
1 large potato, cut up
3 cloves garlic, minced
1 c. sliced carrots
2 c. chicken bouillon (2cubes + water)
1 tea. salt
1/2 tea. basil
1/4 tea. pepper
1 c. corn or 1 pkg. frozen Lima beans (opt.)
Sliced or chopped zucchini &/or summer squash (opt.)
Cook until vegetables are tender.
Then add:
1 can Great Northern beans, drained (or any other kind of bean).
Mix separately:
1 can evaporated milk
1-2 TB. flour
Add to soup. Heat through. Sprinkle with parsley flakes. Thin with milk if needed.
Opt. add 3/4 c. Pepper Jack cheese (or another kind) to taste.
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