My mom’s butter bean soup is pure comfort food to me. She made it weekly in a slow cooker, and this is my sped-up stovetop version. Add chopped cooked ham to make a hearty main dish if desired, or use vegetable broth to make it vegetarian. For a thicker soup, smash some of the beans using a large spoon.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- carrot: 1 piece (chopped)
- stalks celery: 2 piece (sliced)
- garlic: 2 clove (minced)
- marjoram: 0.25 tsp (dried)
- parsley flakes: 0.25 tsp (dried)
- thyme: 0.25 tsp (dried)
- chicken broth: 5 cups
- butter beans: 4 cans (14.5 ounce cans, drained)
- distilled white vinegar: 1 Tbsp
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
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.
-
Add garlic, marjoram, parsley, and thyme. Cook until fragrant, about 2 minutes more.
-
Stir in chicken broth, butter beans, vinegar, salt, and pepper, and bring to a boil. Reduce heat and simmer for 30 minutes. Ladle into bowls and serve.
