A new favorite. Very easy to make.
2 cloves garlic
1/2 onion
1 potato, diced2 stalks celery, diced
1-2 T Olive oil
2 T. Butter
1 can of veggie or chicken stock
Plus 1/4 c water
1 1/4 c milk
1 can butter beans
1 c corn kernels (frozen)
Sage or marjoram
Pinch of paprika
Salt and pepper to taste
Good topped with pickled jalapeños and cheddar cheese
Cook onion, garlic, celery, potato with olive oil and butter in a covered pot over medium low heat for 10 minutes, stirring every so often. Add the broth and water and simmer for 15 minutes. Add milk, beans and corn, herbs and seasoning. Simmer for 5 minutes.
Salt and pepper to taste
Good topped with pickled jalapeños and cheddar cheese
Cook onion, garlic, celery, potato with olive oil and butter in a covered pot over medium low heat for 10 minutes, stirring every so often. Add the broth and water and simmer for 15 minutes. Add milk, beans and corn, herbs and seasoning. Simmer for 5 minutes.
