Twice Beaned Cheese Soup

by Juli
(Savannah, GA)

Ingredients

1 small onion, chopped
1 stalk celery, chopped
2 Tbsp. butter
2 Tbsp. Olive oil
4 Tbsp. flour
4 c. water
2 Edward & Sons NOTChicken bouillon cubes
1 can white beans
1 can pinto beans
4 c. frozen vegetables (mixed or Normandy are great)
1 c. milk
Black Pepper to taste
1 tsp. J&D Bacon Salt (It's vegetarian)
6 oz. grated real cheddar cheese

Method

Saute onion and celery in butter and oil until tender. Add flour and cook and stir 2 minutes.

Add water, bouillon cubes, and white beans. Simmer 2 minutes and puree.

Add pinto beans and mixed vegetables. Simmer until vegetables are tender. Stir in remaining ingredients and heat through