In a large stockpot, melt the butter over medium heat, then add the onion, celery, green peppers and cook, stirring frequently, until veggies start to soften
Add the garlic and cook one additional minute, then sprinkle the flour, creole seasoning over the veggies and stir
Gradually stir in the vegetable broth.
Then add in the potatoes and kidney beans and bay leaf
Bring mixture to a simmer, cover, and cook for 30 minutes
Add salt and pepper to taste, serve warm with rice
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