Butterbean Soup
Butterbean soup made with creamy lima beans and seasoned to perfection in a homemade soup that's not only delicious but ridiculously easy to make.
Ingredients
- 16 ounce baby lima beans
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 3 bay leaves
- 4 cup chicken or vegetable broth
- 4 tablespoon butter
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon chili powder
- salt & pepper to taste
Instructions
- First, prep all the ingredients. Soak the beans according to the package instructions before starting.
- In a large pot on medium high heat add a little oil. Then, toss in the diced onion and garlic. Cook until starting to brown and fragrant.
- Add in the beans the pour in the broth. Next, toss in the bay leaf. Bring the pot to a boil then lower it to a simmer and cover with a lid.
- Cook the beans for at least an hour on a low simmer and come back and check every 20 minutes or so. For an extra soupy broth, you’ll need to add more water because the portions from the ingredients listed will give you a soup on the thicker, creamier side.
- Once the beans are soft add turn off the heat then remove the leaves. Take a potato masher and press down about 3-4 times in the soup. This will leave some beans whole and others mashed. For a smooth soup, use an immersion blender or a standing blender until everything is smooth.
- After mashing toss in the butter, apple cider vinegar and seasonings. Add salt and pepper to taste. Lastly, serve and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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