Back to Butter Bean Veggie Soup

Print Options


Card Sizes

Butter Bean Veggie Soup Recipe

Butter Bean Veggie Soup Recipe

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. YIELD:8 servings


  • 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).

Nutritional Facts

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

Reviews for Butter Bean Veggie Soup

Sort By :

Average Rating
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!"

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."

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"

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!"

Reviewed May. 6, 2010

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

Loading Image