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This soup is thick, creamy and packed with textures and flavors — a lonely shepherd would love this after a day in the chilly hills with his flock.

Shepherd's Hearty Bean Soup

2 tablespoons butter or margarine
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 cup water
2/3 cup milk
2 (15-ounce) cans white beans, drained and rinsed
1 (15-ounce) can corn, drained
1 cup canned whole tomatoes, drained
3/4 cup shredded Monterey Jack cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce

1. Melt butter in a large heavy stockpot and add celery and onion; sauté until soft. Blend in flour; whisk in water and milk. Cook, stirring, until thickened and smooth, or about 15 minutes.
2. Add beans, corn, tomatoes and cheese. Heat thoroughly but do not boil. Season with salt, pepper and hot pepper sauce.

Makes 6 servings.

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