For 4 servings you will need:

2 sm. leeks or 1 med. onions, sliced
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. each dried thyme and 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 and diced (1 cup)
1 med. sweet potato, peeled and diced
1 can (13 1/2 oz.) golden butter beans or 1 cup cooked, dried, large lima beans
1 can (13 oz.) evaporated milk
Black pepper

1. Saute leeks in butter until tender in large saucepan or Dutch oven. Stir in flour and herbs.

2. Add bouillon cubes, water, tomatoes, celery and white and sweet potatoes.

3. Bring to a boil. Cover and simmer 15 to 20 minutes or until potatoes are tender.

4. Stir in butter beans and milk. Heat well. Add black pepper to taste and serve.

Good served with: toasted cheese sandwiches on whole grain bread, spiced applesauce and cookies.