1 Cup Navy Bean Flour (Lima beans or Garbanzo beans will also work.)
4 Cups Water or Milk
1 Tablespoon Chicken Bouillon
1/8 teaspoon pepper
1/4 cup dehydrated onions or 1 small onion optional

Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make 1 cup of flour. Add the other dry ingredients to the bean flour. Stir 1/2 cup of water or milk into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken. Boil it for about a minute. If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be. If it lacks flavor, add a bit more chicken bouillon. Garnish with dry parsley flakes.

Serves 4.

Recipe from waltonfeed.com.