Description
My mom’s butter bean soup is pure comfort food. A quick stovetop version of her classic, it’s warm, hearty, and customizable with ham or veggie broth.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon dried thyme
- 5 cups chicken broth
- 2 (14.5 ounce) cans butter beans, drained
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon 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.
4. Ladle into bowls and serve.
Notes
Add chopped cooked ham for a heartier version or use vegetable broth for a vegetarian option.
For a thicker consistency, lightly mash some of the butter beans during cooking.
Leftovers taste even better the next day and can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 575