Butter Bean Veggie Soup Recipe

5 5 7
Butter Bean Veggie Soup Recipe
Butter Bean Veggie Soup Recipe photo by Taste of Home
Publisher Photo

Butter Bean Veggie Soup Recipe

Read Reviews
5 5 7
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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).
Originally published as Butter Bean Veggie Soup in Quick Cooking July/August 2004, p9

Nutritional Facts

1 cup: 109 calories, 4g fat (0 saturated fat), 0 cholesterol, 661mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 4g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButter Bean Veggie Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
everydaymomsmeals User ID: 6318150 224375
Reviewed Apr. 7, 2015

"I've been making this for years, and it's always so comforting, hearty and delicious. It's a great way to clean out the crisper drawer too!"

MY REVIEW
Konion User ID: 7413879 62596
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
lurky27 User ID: 1251896 141752
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
mamamoto User ID: 950737 139632
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
liloldlady User ID: 2479050 103219
Reviewed May. 6, 2010

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

Loading Image