1

Melt butter over medium heat in soup pot. Add the onions and saute' until softened.

2

Add broth, beans, potatoes, and carrots and gently simmer until they are just tender. Then add the peas and cook another minute or until bright green.

3

Add milk and heat gently through. Add salt and pepper to taste; may garnish with chopped fresh herbs.

Serving size: 1/6 of a recipe (17.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.