Fall is near, winter to follow, and this is the perfect soup for the cold days ahead. As well it is easy to prepare. A soup for the body and soul.

INGREDIENTS

2 cups carrots, diced

2 cups celery, diced

2 cups sweet yellow onion, diced

3 tablespoons olive oil

1/4 cup flour

1 quart chicken or vegetable stock

1 15-ounce cans butter beans, drained

1 14-ounce can fire roasted tomatoes or Rotel tomatoes with Green Chiles (mild)

2 tablespoons brown sugar

1 teaspoon dried basil

1-2 teaspoons kosher salt

DIRECTIONS

Soften carrots, celery, and onions in olive oil over medium-low heat.

When softened, mix in flour until it forms a paste

Slowly add stock, mixing so no lumps form

Add beans, tomatoes, sugar and basil

Adjust salt to taste

Simmer 10 minutes

If leftover soup gets too thick, add more stock