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Butter Bean Veggie Soup

 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.
8 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • Yield: 8 servings (about 2 quarts).
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.