VEGETARIAN BUTTER BEAN SOUP
Steps:
- Gather the ingredients.
- In a large soup or stock pot, cook the celery, carrots and onion in olive oil or vegetable oil over medium-high heat until soft, about 6 to 8 minutes.
- Next, add the flour and whisk it well to coat the vegetables for one minute. Gradually add the water, stirring and continuing to whisk together until smooth.
- Next, drain and rinse the canned butter beans. Add the butter beans to the pot, then add in the diced tomatoes, basil and salt, and pepper, and bring the mixture to a boil, giving it a good stir.
- Reduce the heat to medium-low, cover, and allow the soup to simmer for about 20 to 25 minutes or until slightly thickened, stirring occasionally.
- Taste, and adjust the seasonings to taste, adding a bit more salt and pepper as desired. Out of basil? Just about any Italian seasoning will do in place of the basil. Swap it out for an Italian herb blend, some parsley, or even rosemary.
- Enjoy!
Nutrition Facts : Calories 452 kcal, Carbohydrate 72 g, Cholesterol 0 mg, Fiber 19 g, Protein 21 g, SaturatedFat 1 g, Sodium 490 mg, Fat 10 g, ServingSize 4 to 6 servings, UnsaturatedFat 8 g
BUTTERBEAN & ROSEMARY SOUP
Sip on a warming, welcoming butterbean & rosemary soup
Provided by Merrilees Parker
Categories Dinner, Lunch, Side dish, Snack, Soup, Supper
Time 15m
Yield As part of a buffet
Number Of Ingredients 9
Steps:
- Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.
- Fry for 5 mins until softened. Stir in the chopped rosemary. Add the rinsed, drained butterbeans, and hot vegetable stock. Simmer for 10 mins. Add 2 handfuls young spinach and the double cream and warm through, then blitz until smooth. Season to taste.
BUSH'S BEST BLACK BEAN SOUP
Steps:
- In large pot over medium heat, cook onion in hot oil for five minutes. Stir in garlic, cumin, chili powder and oregano.
- Puree one can of beans, add to pot. Add remaining cans of beans (draining liquid from one).
- Reduce heat and simmer for 15 minutes, stirring often. Add black pepper to taste. Garnish with salsa, shredded cheese or fresh herbs on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUSH'S® BUTTER BEAN SOUP
Warm up winter with this deliciously easy tomato and butter bean soup.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth.
- Add remaining ingredients; bring to a boil. Reduce heat; simmer for 20 to 25 minutes or until slightly thickened.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 31.2 g, Fat 7.6 g, Fiber 7.9 g, Protein 8.5 g, SaturatedFat 1.1 g, Sodium 533 mg, Sugar 3.8 g
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.
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