Butter Bean Soup
by:
Packed full of veggies and silky butter beans, this has been a family favorite for years.
ingredients
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serves: 6
1 1/2 c chopped celery
1 c chopped carrots
1/4 c chopped onion
1 small zucchini, chopped
3 tbs vegetable oil
3 tbs flour
1 box chicken broth/stock
1 1/2 c water
2 cans (16oz) baby butter beans
1 tsp dried basil
Salt/Pepper to taste
Nutrition Facts
Butter Bean Soup
Servings Per Recipe: 6
Amount per Serving
Calories: 205
- Total Fat: 7.7 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Cholesterol: 0.1 mg
- Sodium: 203.9 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 6.9 g
- Sugars: 3.8 g
- Protein: 7.4 g
preparation
1. In a large pot, heat oil over medium. Add onion, celery, carrot and zucchini. Season w/ salt and pepper. Cook until soft, about 5-7 minutes, stirring to prevent burning.
2. Add flour, cook and stir for 1 minute.
3. Gradually add broth and water stirring until smooth.
4. Add butter beans and basil. Adjust seasoning. Bring to a boil.
5. Reduce heat and simmer 20-25 minutes or until slightly thick.
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comments
Mommy_loves_to_cook
May 8, 2012