Title: Butter Bean Soup
Yield: 1 batch
Category: Soup
Cuisine: Regency
Source: Auntie Sable's Kitchen
Ingredients
- 4 cups cooked and drained butter beans
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 3/4 cup chopped onions
- 3/4 cup chopped bell pepper
- 3 tbsps olive oil
- 3 tbsps flour
- 1 can diced tomatoes
- 1 tsp basil
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1/2 tsp nutmeg
- 1/2 tsp pepper
- 3 tsp worcestershire
- salt to taste
Instructions
Sauté onion and pepper until onion is translucent. Add flour and blend to make a roux. Cook 2-3 minutes, stirring constantly. Slowly blend in stock. Add remaining ingredients and simmer on low, 30 minutes.
Notes
Bits of ham or a ham hock can be added before simmering.
Can substitute any large bean, such as cannelini, lima or kidney beans.