Time
prep 0:20
total 0:50
Ingredients
| 2 | potatoes, peeled and sliced | | 2 | carrots, sliced | | 1 cup | green beans, cut into 1/2-inch pieces | | 2 cloves | garlic, minced | | 1 | sm. onion, finely chopped | | 2 tbsp. | butter or | | margarine | | 1/4 cup | flour | | 1 can (14-1/2 oz.) | chicken broth | | 1-1/2 cup | milk | | 1 tsp. | dried basil | | 1/4 tsp. | pepper | | 1/4 tsp. | salt |
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Instructions
In a saucepan, cook potatoes, carrots and beans in water to cover until tender, about 10 minutes. Drain. In a soup kettle or Dutch oven, saute garlic and onion in butter until tender. Stir in flour until bubbly. Gradually add chicken broth, milk and seasonings. Cook, stirring occasionally, until thickened. Add vegetables and heat through.
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