Three Bean Soup

1 ½ c chopped celery
1 c chopped carrots
½ c chopped onion
1 ½ T olive oil
1 T butter
5 strips turkey bacon, chopped
3 T flour
40 oz chicken broth
16 oz can butter beans, drained
16 oz can dark red kidney beans, half-drained
14 oz can diced fire-roasted tomatoes, do not drain
1 t basil
½ t salt

Cook bacon in bottom of stock pot until crisp. Add olive oil and butter. When oils are hot add carrots, celery, and onions. Cook over medium heat until tender. Add flour, stir well, and cook 1 minute longer. Add broth and remaining ingredients and bring to a rolling boil. Reduce heat and simmer 25-30 minutes. Allow to stand 5 minutes to thicken before serving. Makes approximately 12 one cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MISTYDAWN777.