Butter Bean Veggie Soup Food

BUTTER BEAN VEGGIE SOUP

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.

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!

BUTTER BEAN VEGGIE SOUP

Steps:

• In a large saucepan, saute celery, carrots, and onion in oil until tender.
• Stir in flour until blended.
• Gradually add in the broth.
• Stir in the remaining ingredients; bring to a boil.
• Decrease heat; simmer, uncovered, for 10 minute or until soup is heated through.
• Taste and adjust seasoning.

TOMATO AND BUTTER BEAN SOUP

Steps:

• Heat the oil in a large, heavy-based pan.
• Add the onion, garlic and curry powder, then cook for 1 minute.
• Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
• Cover and simmer for 35 minutes.
• Season to taste.
• Add the butter beans and parsley, then simmer for 10 minutes.

BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP

Steps:

• Put stock in a pan with the butter beans and bring just to a boil.
• Reduce the heat and stir in the tomato puree and pesto.
• Cook gently for 5 minutes.
• Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
• Process until smooth, then return the puree to the pan.
• Heat gently, stirring frequently, for 5 minutes, then season if necessary.
• Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.

BUTTER BEAN SOUP

Steps:

• Drain and rinse the butter beans and put in a pan with plenty of water. Bring to the boil. Boil rapidly for 5-10 minutes skimming off any scum that appears. Turn down the heat, add the kombu, cover and simmer until the beans are soft (can be 1-2 hours depending on how old they are).
• Heat the oil in a pan and add the onion and celery. Cook until the onion is almost translucent. Add the black mustard seeds and cook until they start to pop. Add the cooked beans and kombu with the bouillon and water to cover. Simmer until everything is well cooked.
• Blend the soup with a hand-held blender or liquidiser. Add tamari to taste. Sprinkle with freshly chopped parsley once served.

VEGGIE BEAN SOUP

Steps:

• In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.

RED LENTIL & BUTTER BEAN SOUP

Steps:

• Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
• Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
• Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
• Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
• Add the drained butter beans to the pan and heat gently.
• Season with salt and freshly ground black pepper and ladle into bowls.
• Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.

BUTTER BEAN VEGGIE SOUP

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.