Butter Bean Soup Recipe

Butter Bean Soup Recipe

Butter Bean Soup Recipe

Ingredients:

• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 onion, chopped
• 3 Tbsp vegetable oil
• 3 Tbsp all-purpose flour
• 40 oz can butter beans, drained
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• 1 ham hock
• 1 cup diced ham (optional for extra meatiness)

Instructions:

1. Prepare the Vegetables: Chop the celery, carrots, and onion into small, even pieces.
2. Cook the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped celery, carrots, and onion. Cook, stirring occasionally, until the vegetables are softened (about 5-7 minutes).
3. Make the Roux: Sprinkle the flour over the softened vegetables. Stir constantly for about 2 minutes, allowing the flour to cook and combine with the oil, forming a roux.
4. Add the Liquids and Seasonings: Slowly stir in the chicken broth, ensuring there are no lumps. Add the drained butter beans and the can of diced tomatoes (with their juice). Add the basil, salt, and black pepper.
5. Simmer the Soup: Place the ham hock into the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1-1.5 hours. This allows the flavors to meld and the ham hock to infuse the soup with its flavor. Stir occasionally.
6. Add the Ham: If using diced ham, add it to the pot during the last 20-30 minutes of cooking. Remove the ham hock from the soup. If desired, you can cut any remaining meat from the ham hock and return it to the soup.
7. Final Adjustments: Taste the soup and adjust the seasonings if necessary, adding more salt or pepper to taste.
8. Serve: Ladle the soup into bowls and serve hot. This soup pairs well with crusty bread or a side salad.
9. Butter Bean Soup Recipe: Methods
10. Preparing the Vegetables:
11. Chop the celery, carrots, and onion into small, even pieces to ensure they cook uniformly.
12. Cooking the Vegetables:
13. In a large pot, heat the vegetable oil over medium heat.
14. Add the chopped celery, carrots, and onion.
15. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
16. Making the Roux:
17. Sprinkle the flour over the softened vegetables.
18. Stir constantly for about 2 minutes to cook the flour and combine it with the oil, forming a roux.
19. Adding the Liquids and Seasonings:
20. Slowly stir in the chicken broth, ensuring there are no lumps.
21. Add the drained butter beans and the can of diced tomatoes, including the juice.
22. Add the dried basil, salt, and black pepper.
23. Simmering the Soup:
24. Place the ham hock into the pot.
25. Bring the soup to a boil, then reduce the heat to low.
26. Let the soup simmer for about 1-1.5 hours, allowing the flavors to meld and the ham hock to infuse the soup. Stir occasionally.
27. Adding the Ham:
28. If using diced ham, add it to the pot during the last 20-30 minutes of cooking.
29. Remove the ham hock from the soup. If desired, cut any remaining meat from the ham hock and return it to the soup.
30. Final Adjustments:
31. Taste the soup and adjust the seasonings if necessary, adding more salt or pepper to taste.
32. Serving:
33. Ladle the soup into bowls and serve hot.
34. Pair the soup with crusty bread or a side salad for a complete meal.
35. This step-by-step method ensures a rich, flavorful, and satisfying Butter Bean Soup!

Enjoy your hearty and comforting Butter Bean Soup!