Butter Bean Soup Recipes
BUTTER BEAN VEGGIE SOUP
Dorothy Bertrand of Sellersburg, Indiana simmers this hearty basil-seasoned soup that's chock-full of five different vegetables. "I like to serve big bowls of it with corn bread," she notes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through.
Nutrition Facts : Calories 109 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 661mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
MR. FOOD BUTTER BEAN AND HAM SOUP
Wonderfully easy and delicious bean soup. Mr. Food is a genius and I think I own all of his cookbooks and use them all.
Provided by mandabears
Categories Beans
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a soup pot combine all of the ingredients.
- Bring to a boil over medium heat.
- Reduce heat to low and simmer for 30 minutes for flavors to marry and soup to thicken.
BUTTER BEAN, CHORIZO AND RED ONION SOUP
Make and share this Butter Bean, Chorizo and Red Onion Soup recipe from Food.com.
Provided by English_Rose
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a heavy-based saucepan, add the chorizo and stir over a high heat for a few minutes until the oil has taken on a reddish-brown color from the chorizo. Add the onions, garlic and thyme and season lightly with salt and pepper. Cook, stirring occasionally for 2-3 minutes.
- Pour in the butter beans and stir so that all the ingredients are mixed and coated in the chorizo oil. Add enough boiling water to just cover them. Bring to a simmer and cook gently for about 2 minutes
- Add the cabbage to the pan. Stir in a little water if necessary so that there is enough liquid to cook the cabbage. Bring to a simmer and cook gently for about 5-7 minutes or until the cabbage is softened but still has a little crunch. When the cabbage is nearing the end of cooking, stir in the lemon zest and juice.
- Scatter over the chopped parsley and cook for 30 seconds. Check the seasoning and adjust if necessary. Remove the thyme.
- Ladle the soup into warm bowls and drizzle with olive oil (if desired for garnish) and some black pepper. Serve immediately with crusty bread.
Nutrition Facts : Calories 502.1, Fat 29.3, SaturatedFat 9.3, Cholesterol 49.9, Sodium 1243.4, Carbohydrate 38.8, Fiber 10, Sugar 2.4, Protein 23.5
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