Butter beans, or lima beans, add such a great texture to a vegetable soup recipe, being larger and softer than most beans. This simple vegetarian and vegan butter bean soup recipe is made with tomatoes and lots of veggies for a nutritious and soothing healthy meals. Vegetarian butter bean soup appetizer recipes courtesy of Bush's® Beans.
Ingredients:
1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
3 tbsp vegetable oil
3 tbsp all-purpose flour
4 cups water
2 16 ounce cans butter beans (lima beans), drained
1 14 ounce can diced tomatoes
1 tsp basil
1/2 tsp salt
1/4 tsp pepper
Preparation:
In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth.
Add beans and remaining ingredients; bring to a boil. Reduce heat; simmer for 20 to 25 minutes or until slightly thickened.
1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
3 tbsp vegetable oil
3 tbsp all-purpose flour
4 cups water
2 16 ounce cans butter beans (lima beans), drained
1 14 ounce can diced tomatoes
1 tsp basil
1/2 tsp salt
1/4 tsp pepper
Preparation:
In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth.
Add beans and remaining ingredients; bring to a boil. Reduce heat; simmer for 20 to 25 minutes or until slightly thickened.