Butter Bean Veggie Soup Recipes
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.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 109 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 661mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
VEGETABLE BEAN SOUP
This soup is packed with nutritious vegetable and beans and has a unique robust flavor. It's no wonder this is a family favorite.-Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, saute the onion, carrots and celery over medium heat until vegetables are tender, about 8 minutes. Stir in the water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 442mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
BUTTER BEAN VEGGIE SOUP
Make and share this Butter Bean Veggie Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
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!
Nutrition Facts : Calories 452 kcal, Carbohydrate 72 g, Cholesterol 0 mg, Fiber 19 g, Protein 21 g, SaturatedFat 1 g, Sodium 490 mg, Fat 10 g, ServingSize 4 to 6 servings, UnsaturatedFat 8 g
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.
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 153.5 calories, Carbohydrate 23.2 g, Cholesterol 2.3 mg, Fat 3.9 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 0.5 g, Sodium 1082.5 mg, Sugar 5 g
BUTTER BEAN VEGGIE SOUP
This is a recipe I created quite a while back when I just started throwing things in the pot that I thought would go well together, and happily, they did! This is certainly a flexible recipe and doesn't have to be followed exactly to still end up with a yummy soup.
Provided by Cat Berner
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 222.6, Fat 2, SaturatedFat 0.5, Sodium 1103.2, Carbohydrate 41.4, Fiber 9, Sugar 7.2, Protein 12.2
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