A simple soup, made from tiny butter beans, lightly seasoned with onion and celery, thickened with a puree and finished with a sprinkle of sliced green onions. Easy and delicious!
Butter Bean Soup
Among the varieties of southern beans and peas, butter beans are right at the top. In addition to their creamy buttery texture and taste, they are a powerhouse source of low fat, high protein fiber, rich in iron and B vitamins too.
They're certainly popular in the south and a lot of folks start planting them in the early spring for a plentiful summer crop. I hope that you put some up in the freezer, because this soup is fantastic! No worries if you didn't though, because they're widely available year round in both dried and frozen forms too.
Although this soup is delicious without it, you can add a meat option for extra flavor. Just saute 4 slices of bacon, chopped or a cup of chopped ham, sliced or smoked sausage, along with the vegetables and then add to the soup.
Here's how to make it.
Rinse and sort through beans and place into a soup pot. Cover beans with water plus an inch, about 6 cups, depending on the size pot used. Bring to a boil, reduce heat to a simmer with light bubbling, and cook uncovered for 20 minutes. Water should be reduced about half. Transfer beans with the liquid to bowl and set aside.
Melt butter in pot, add onion and celery and cook until tender, about 5 minutes. Add chicken stock/broth, beans and their liquid, sage and white pepper. Bring back to a boil, reduce heat to simmer and cook another 5 minutes.
Scoop out a cup of the beans, puree in a blender or mash and return to pot, Stir until heated through, about 2 minutes; taste and adjust seasonings. Garnish individual bowls with green onion.
Are you familiar with this Bragg's Sprinkle seasoning? {affil link} I love this stuff. I added a few dashes to the soup pot.
For more of my favorite soup recipes, check out the collection on my Pinterest page!
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