10 green onions, sliced
1 tbsp. butter
1 1/2 c. cubed turnips
1/4 tsp. thyme
Salt and pepper to taste
1 1/2 c. chopped celery
1 1/2 c. chopped carrots
4 1/2 c. chicken stock
1 1/2 c. cooked great northern beans
6 tbsp. dairy sour cream

Saute onions and celery in butter until tender - add all ingredients except beans and sour cream. Simmer until vegetables are tender. Add beans. (Beans may be pureed in blender if desired). Heat through. Garnish each serving with 1 tablespoon sour cream. Yield: 6 servings - 1 vegetable and 1 bread and 1 fat.