Creamy Vegetable Soup with Potatoes and Beans

Preparation 1. Wash and prepare all the vegetables. Dice the potatoes, finely chop the celery, and drain and rinse the beans.

Cooking Instructions 2. In a large pot, combine the diced potatoes, chopped celery, peas, and beans. Add enough water to cover the vegetables and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15-20 minutes.

3.In a separate saucepan, heat the lactose-free cream and milk over medium heat until warm. Do not boil.

4.Once the vegetables are tender, pour the creamy mixture into the pot with the vegetables. Stir well to combine and simmer for an additional 5-10 minutes to allow the flavors to meld.

Serve 5. Ladle the creamy vegetable soup into bowls and garnish with fresh herbs or a sprinkle of black pepper. Enjoy hot with your favorite bread or crackers.