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Butter Bean Veggie Soup Recipe
Butter Bean Veggie Soup Recipe photo by Taste of Home

Butter Bean Veggie Soup Recipe

Read Reviews (4)
4.83 4
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 3 celery ribs, chopped
  • 3 medium carrots, chopped
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cans (15 ounces each) butter beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 109 calories, 4 g fat (trace saturated fat), 0 cholesterol, 661 mg sodium, 19 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through. Yield: 8 servings (about 2 quarts).
Originally published as Butter Bean Veggie Soup in Quick Cooking July/August 2004, p9

Nutritional Facts

1 serving (1 cup) equals 109 calories, 4 g fat (trace saturated fat), 0 cholesterol, 661 mg sodium, 19 g carbohydrate, 4 g fiber, 4 g protein.

Reviews for Butter Bean Veggie Soup(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 19, 2013

I added 2 cloves garlic with other veggies and a couple handfuls of chopped raw Kale in the simmering process at the end. I had made this by the recipe the first time and thought it needed more spices. Now I add a tablespoon of Emeril's essence and a tablespoon of soul seasoning and its delish.

MY REVIEW
Reviewed Nov. 7, 2012

This was better than expected! I used a 1 pound bag of frozen butter beans (thawed in the refrigerator) and a can of diced tomatoes instead of stewed tomatoes. Quite tasty!

~ Theresa

MY REVIEW
Reviewed Nov. 7, 2012

I have made this delicious soup several times. The only thing I change is adding about 1/2 tsp of minced garlic when I saute the veggies. This is a very healty, low calorie and down right tasty soup. Thank you Dorothy!

MY REVIEW
Reviewed May. 6, 2010

easy to make. great taste. best veg soup i ever made.

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