Butter Bean Soup
A comforting and nutritious soup made with butter beans, fresh vegetables, and aromatic herbs, perfect for chilly days.
Ingredients
Main Ingredients
- 1 can butter beans (lima beans), drained and rinsed
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth homemade or store-bought
- 1 cup diced tomatoes canned or fresh
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil for sautéing
Instructions
Preparation
- In a large pot, heat about 2 tablespoons of olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they begin to soften.
- Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
- Stir in the diced tomatoes, vegetable broth, butter beans, thyme, and rosemary.
- Raise the heat and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer for 20 minutes.
- Taste and season the soup with salt and pepper to your liking.
- If preferred, use a blender or immersion blender to achieve the desired soup consistency.
- Serve the soup warm and enjoy every last spoonful!
Notes
For extra flavor, consider roasting the vegetables before adding them to the pot. This recipe can be adjusted by adding more vegetables or using herbs such as basil or oregano.