When it's cold outside, there is nothing I love more than making soup. Soup is the perfect excuse to stand over a hot stove on a cold day. You can hold soup in a coffee mug and let it warm your hands. You can sip soup in the same mug and let it warm you from the inside out. There's a reason for all those books called Soup for the Soul. Soup comforts you in a way that no other food can. Except for Ben and Jerry's. But that's a different story.

Ingredients

2 cups carrots, diced
2 cups celery, diced
2 cups sweet yellow onions, diced
3 tablespoons olive oil
1/4 cup flour
1 quart chicken or vegetable stock
2 15-ounce cans butter beans, drained
1 14-ounce can fire roasted tomatoes or Rotel tomatoes with Green Chiles (mild)
2 tablespoons brown sugar
1 teaspoon dried basil
1-2 teaspoons kosher salt

Instructions

Soften carrots, celery and onions in olive oil over medium low heat. When softened, mix in flour until in forms a paste. Slowly add stock, mixing so no lumps form. Add beans, tomatoes, sugar and basil. Adjust salt to taste.

Simmer for 10 minutes. If the leftover soup gets to thick, add more stock.

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