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Mom's Butter Bean Soup

4

45 min

Mom's Butter Bean Soup

Mom's Butter Bean Soup Photo 1

Category

Bean Recipes

Time

45 min

Serving

4 persons

Calories

575

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
My mom’s butter bean soup is pure comfort food to me. She made it weekly in a slow cooker, and this is my sped-up stovetop version. Add chopped cooked ham to make a hearty main dish if desired, or use vegetable broth to make it vegetarian. For a thicker soup, smash some of the beans using a large spoon.

Ingredients

  • olive oil: 1 Tbsp
  • onion: 1 piece (chopped)
  • carrot: 1 piece (chopped)
  • stalks celery: 2 piece (sliced)
  • garlic: 2 clove (minced)
  • marjoram: 0.25 tsp (dried)
  • parsley flakes: 0.25 tsp (dried)
  • thyme: 0.25 tsp (dried)
  • chicken broth: 5 cups
  • butter beans: 4 cans (14.5 ounce cans, drained)
  • distilled white vinegar: 1 Tbsp
  • salt: 0.5 tsp
  • ground black pepper: 0.25 tsp

Metric Conversion

Stages of cooking

Mom's Butter Bean Soup Photo 21
Mom's Butter Bean Soup Photo 32
Mom's Butter Bean Soup Photo 43
  1. Heat olive oil in a large stock pot over medium-high heat. Add onion, carrot, and celery, and cook and stir until onion is translucent, about 3 minutes.
    Mom's Butter Bean Soup Photo 2
  2. Add garlic, marjoram, parsley, and thyme. Cook until fragrant, about 2 minutes more.
    Mom's Butter Bean Soup Photo 3
  3. Stir in chicken broth, butter beans, vinegar, salt, and pepper, and bring to a boil. Reduce heat and simmer for 30 minutes. Ladle into bowls and serve.
    Mom's Butter Bean Soup Photo 4

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