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Butter Bean Soup

Butter Bean Soup

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
jewels

jewels

I was having a difficult time finding a recipe for my favorite bean - the butter bean- so I did some experimenting of my own and came up with this quick, delicious recipe using many ingredients I normally have available in my kitchen!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1345 mg
  • 54%

Based on a 2,000 calorie diet

Directions

  1. Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.
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Reviews

Ginny
19

Ginny

10/31/2006

Has good flavor and it is very hearty. I added a 1/4 tsp of white pepper due to personal preference.

bmatheson
8

bmatheson

11/10/2008

Pretty bland. Won't make again.

Paula
4

Paula

2/23/2013

This soup was delicious! I couldn't bring myself to use canned lima beans, though. I began cooking my frozen baby limas in water seasoned with Better than Bouillon and after about 7 minutes added the potatoes and onions. At the end, I drained the vegetables and saved all the broth. Sure was glad I did because in order for it to be soup, I ended up returning ALL the broth to the mixture. I was afraid to add the cumin but did. It gave it a very nice flavor. I did omit the coriander because I was out. One of the guests I served this to wanted the recipe, so that says much about how it turned out.

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