BUTTER BEAN SOUP

1 1/2 cups celery - finely chopped

1 cup carrots - finely chopped

3/2 cups onion - findely chopped

3 TBL vegetable oil

3 TBL flour

4 cups water

2 cans (16 oz) Bush's Butter Beans - drained - (baby, large or speckled.)

1 can (14 oz) diced tomatoes

1 tsp basil

1/2 tsp salt

1/4 tsp pepper

In large pan, cook celery, carrots and onion in oil until soft. Add flour. Cook and stir for 1 minute. Gradually add water, stir until smooth. Add remaining ingredients and bring to a boil. Reduce heat - simmer 20-25 minutes or until slightly thickened.