This soup is definitely a family favorite. One of the extremely rare gems that everyone likes. I adapted it from Betty Crocker’s Vegetarian Cooking, and it is now decidedly UNvegetarian. But, you could easily take her back to her vegetarian roots, if you so desire.
White Bean Chili Soup
2 T. butter
2 T. olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 c. chopped fresh or 1 t. dried basil leaves
2 15 oz. cans, or 4 c. chicken broth (you could use veggie broth to go vegetarian)
2 T. chopped fresh cilantro or parsley (or nice sprinkle of dried)
2 t. chili powder
2 15 oz. can Great Northern beans, undrained (adding leftover chopped chicken is also very yummy if you aren’t going for the vegetarian option)
1 medium tomato, chopped
1. Melt butter in pan with olive oil. Cook onion and garlic until onion is tender. Stir in remaining ingredients except tomato.
2. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
3. Serve chili topped with fresh chopped tomato.