1 med. onion, sliced
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
2 vegetarian-style bouillon cubes
2 c. water
1 can (16 oz.) stewed tomatoes, mashed with fork
1/2 c. diagonally sliced celery
2 sm. white potatoes, peeled & diced
1 can (13 1/2 oz.) golden butter beans OR 1 c. cooked, dried lg. lima beans
1 can (13 oz.) evaporated milk
Black pepper

Saute onion in butter until tender in large saucepan or Dutch oven. Stir in flour and herbs. Add bouillon cubes, water, tomatoes, celery, water and white potatoes. Bring to a boil. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in butter beans and milk. Heat well. Add black pepper to taste and serve.