Butter Bean Soup

3/4 c. finely chopped carrots
1 1/3 c. finely chopped celery
1/2 c. finely chopped onion
2 T. butter or margarine
2 T. all-purpose flour
1 1/2 quarts Swanson Vegetable Broth or Chicken Broth
2 (15 oz.) cans large lima beans (butter beans),
rinsed and drained,
OR 3 c. cooked dry-packaged large lima beans (butter beans)
1 c. chopped tomato
2 T. finely chopped parsley
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt

Sauté carrots, celery and onion in butter in stockpot until onion is tender, 5-8 minutes; add flour and cook, stirring, 1-2 minutes longer. Add broth, beans and tomato; heat to a boil. Reduce heat and simmer, covered, until carrots and celery are tender, 15-20 minutes. Stir in parsley, basil, thyme and salt.

Makes 6 servings.