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
- 1 tablespoon olive oil
- 1 small onion , chopped
- 1 large carrot , chopped
- 2 stalks celery , sliced
- 2 cloves garlic , minced
- 0.25 teaspoons dried marjoram
- 0.25 teaspoons dried parsley flakes
- 0.25 teaspoons dried thyme
- 5 cups chicken broth
- 4 14.5 ounce butter beans , drained
- 1 tablespoon white vinegar
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
-
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.
-
2
Add garlic, marjoram, parsley, and thyme. Cook until fragrant, about 2 minutes more.
-
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.
Nutrition Facts
Per serving
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