CNYEats A Taste of Utica: Butter Bean Soup

by Joanne on November 15, 2009

This week we are making Butter Bean Soup.  The recipe was posted by Chris and can be found on page 25 of our book …DSC_0355

This is a soup that is rich with vegetables of celery, carrots, onions, and tomatoes.  The large bean called a “Butter Bean”is used to add a smooth, starchy texture to the soup .  Butter beans only have a small amount of fat.  In a 1/2 cup serving there are five grams of fat per 100 calories.   They are a good source of iron, 8% of RDA in one serving. 

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  • 1 1/2 cups celery, finely chopped
  • 1 cup carrots, finely chopped *I bought a bag of pre-cut carrots and used the whole bag.
  • 3/4 cup onion, finely chopped *I mixed green and red onion
  • 3 TBS vegetable *I used Olive oil
  • 3 TBS flour
  • 4 cups water *I used 32 oz of Vegetable broth
  • 2  (16 oz) cans BUSH’S BEST Butter Beans, drained
  • 1 (14oz) can diced tomatoes
  • 1 tsp basil
  • 1/2 tsp salt
  • 1/4 tsp pepper

In a large pot, add the oil and when heated, add the celery, carrots, onions and cook on medium high until softened (about 6-8 minutes).  Add the flour and cook, stirring constantly for 1 minutes.  Gradually add the water (or broth), stirring until smooth. 

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Add the remaining ingredients and bring to a boil. 

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Reduce to a simmer and let cook 25 minutes or until slightly thickened.

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Chris suggests that adding cut green AND northern beans would make this soup even better as would the use of fresh basil as opposed to dried.  Fresh makes everything better.  

To top things off in a bang up fashion, serve in a bread bowl and make sure to eat all that flavorful bread soaked bread when you reach the bottom of the bread bowl.  Oh So Good!

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Make a Bread Bowl and Homemade Croutons

Purchase or make a round rustic loaf.

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Cut of the rounded top and slice into wedges for dipping bread.  Scoop out the middle of the bread, being sure to leave enough inside so  you don’t slip and go all the way through making a hole and ruining your bowl. 

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With the inside, make homemade croutons by preheating the oven to 375 F.  Rip the bread apart and scatter on a baking sheet sprayed with non stick spray.  Squirt the bread pieces with a healthier option buttery spray …

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Salt and pepper the bread and now sprinkle on about 2 TBS grated parmesan cheese. 

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Bake 10 minutes, stir around and bake 5 minutes more until crisp and browned.

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I love bean soups and this Butter Bean Soup didn’t disappoint.  It is a delicious recipe and so open to all sorts of variations.

Joanne

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3 Comments

  • At 2009.11.15 14:11, Joe Mezzanini said:

    The recipe book at http://cnyEATS.com makes a GREAT Christmas Gift and helps feed local people !!!!

    • At 2009.11.16 10:44, Nancy Jean said:

      This butter bean soup recipe sounds delicious, Joanne – – and easy enough for even me to prepare! I know Mom will love it. Thanks, as always, for sharing.

      • At 2010.01.30 08:17, buy r4i card said:

        Soak beans in water overnight, boil until fairly tender (about 1.5 hours depending on age of beans). Cut leeks into slices and saute in a little water and vinegar. Add beans, a mixture of bean water and vegetable stock about twice volume of solids, and simmer for about 30-40 minutes. Reserve a few beans and leek pieces for texture and puree the rest. Return pieces to soup and stir in seasonings to taste.

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