Cream of Chicken White Bean Soup

1 cup white bean flour (navy, lima, garbanzo)

2 tbsp chicken bouillon

¼ tsp black pepper

¼ cup onion flakes (or small diced onion)

3 cups water

1 cup milk

Combine first 4 ingredients in a pot. Whisk together. Add 1 cup water. Whisk until smooth. Slowly add rest of water and milk and whisk to combine. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute; stirring. Remove from heat. Add additional liquid to desired consistency. To serve as a soup at 2 cups milk/water; for a gravy or thicker sauce add less.

For Beany- Veggie Soup:

Boil 1 lb package frozen peas & carrots in water for 6 minutes. Add 2 cups frozen cooked black beans (or canned). Bring to boil again; cook 2 minutes. Drain water. Add veggie/beans to soup.

Serve as a soup, or pour over Chicken White Bean Pasta, and Garlic Toast.

Related Article:

Lazy to Learned: Pasta Dough

Related Recipe:

Chicken White Bean Pasta Noodles

Garlic Toast

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