Print: Mom's Butter Bean Soup

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.

Prep

24 min

Cook

58 min

Servings

Difficulty

Medium

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 per serving

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