Butter Bean Veggie Soup Recipes

BUTTER BEAN VEGGIE SOUP

Steps:

• 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.

VEGGIE BEAN SOUP

Steps:

• In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.

BUTTER BEAN VEGGIE SOUP

Steps:

• 1. Heat a soup pot with the olive oil on medium heat. Once hot add the onion, celery, a pinch of salt and pepper. Let it cook down for about 10 minutes or until soft.
• 2. Add tomatoes (with juice), red pepper flakes, thyme and beans. Let it come to a low simmer. Add water and turn on medium high and let come to a boil. Reduce heat to medium and cover. Cook for 20 minutes stirring occasionally.
• 3. Taste to see if more salt or pepper needs to be added. Now add collard greens and fresh basil. Stir and let cook for 10 minutes. Add the lemon juice before serving. Serves 6-8

VEGETARIAN BUTTER BEAN SOUP

Steps:

• Gather the ingredients.
• In a large soup or stock pot, cook the celery, carrots and onion in olive oil or vegetable oil over medium-high heat until soft, about 6 to 8 minutes.
• Next, add the flour and whisk it well to coat the vegetables for one minute. Gradually add the water, stirring and continuing to whisk together until smooth.
• Next, drain and rinse the canned butter beans. Add the butter beans to the pot, then add in the diced tomatoes, basil and salt, and pepper, and bring the mixture to a boil, giving it a good stir.
• Reduce the heat to medium-low, cover, and allow the soup to simmer for about 20 to 25 minutes or until slightly thickened, stirring occasionally.
• Taste, and adjust the seasonings to taste, adding a bit more salt and pepper as desired. Out of basil? Just about any Italian seasoning will do in place of the basil. Swap it out for an Italian herb blend, some parsley, or even rosemary.
• Enjoy!

BUTTER BEAN VEGGIE SOUP

Steps:

• In a large saucepan, saute celery, carrots, and onion in oil until tender.
• Stir in flour until blended.
• Gradually add in the broth.
• Stir in the remaining ingredients; bring to a boil.
• Decrease heat; simmer, uncovered, for 10 minute or until soup is heated through.
• Taste and adjust seasoning.

BUTTER BEAN VEGGIE SOUP

Steps:

• In a Dutch oven, saute carrots, onion, and celery in a little oil until softened.
• Sprinkle the flour over top, and stir for a minute or so.
• Slowly pour in the chicken broth.
• Stir in remaining ingredients.
• Bring to a boil, then reduce heat and simmer 30 minutes or until the veggies are tender.