Ingredients
1/Two cups of water
2/Four packets chicken bouillon
3/Two cups of rinsed and drained northern
beanss
4/Three russet potatoes (peeled and cut into ½ inch cubes)
5/ ¼ tsp. celery seeds
6/ One cup of shredded Monterrey jack
cheesee
7/ ½ cup of fat free milk (warmed up)
8/For the garnish: parsley sprigs
This will make about four servings