Shepherd's Hearty Bean Soup
This soup is thick, creamy and packed with textures and flavors — a lonely shepherd would love this after a day in the chilly hills with his flock.
2 tablespoons butter or margarine
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 cup water
2/3 cup milk
2 (15-ounce) cans white beans, drained and rinsed
1 (15-ounce) can corn, drained
1 cup canned whole tomatoes, drained
3/4 cup shredded Monterey Jack cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
- Melt butter in a large heavy stockpot and add celery and onion; sauté until soft. Blend in flour; whisk in water and milk. Cook, stirring, until thickened and smooth, or about 15 minutes.
- Add beans, corn, tomatoes and cheese. Heat thoroughly but do not boil. Season with salt, pepper and hot pepper sauce.
Makes 6 servings.