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

Butter Bean Veggie Soup Recipe

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 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

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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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