Butter Bean Soup


by: Everyday Mom's Meals

Packed full of veggies and silky butter beans, this has been a family favorite for years.


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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

how is this calculated?

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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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