Sunday, January 19, 2020

Butter Bean Soup

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!
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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Recipe: Butter Bean Soup

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 40 min

Total time: 50 min
Yield: About 4 servings

Ingredients
  • 1 pound fresh or frozen butter beans, thawed
  • 6 cups water
  • 2 tablespoons butter
  • 1-1/2 cups chopped onion (about 1 medium)
  • 1 cup chopped celery (about 2 ribs)
  • 2 cups chicken stock/broth
  • Pinch kosher salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon rubbed sage
  • 1/4 cup sliced green onion
Instructions

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. Serve with hot French bread, corn muffins or cornbread and a side salad.

Cook's Notes: When I only need a few cups of chicken broth, I like to use Better than Bouillon, but if you use a bouillon, wait to add salt until you taste the finished soup. I also added a few shakes of Bragg's Sprinkle, {affil link} which is a mix of 24 herbs and spices. Potatoes may be added with the beans and you can substitute dried beans, however you'll need to cook them longer; canned beans should be drained and rinsed, reducing full cooking time. Any fresh or frozen southern pea or baby lima beans may be substituted, though skip the large limas or speckled butter beans as they are too strong in flavor.

Meat Option: Saute 4 slices of bacon, chopped ham or sliced or smoked sausage with the vegetables and add to the soup.

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©Deep South Dish
Adapted from Damon Lee Fowler's New Southern Kitchen {affil link}
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Posted by on January 19, 2019

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