BUTTER BEAN SOUP

Butter Bean Soup image

Provided by GingerlyJ

Categories Beans

Time 45m

Yield 1 pan, 2 serving(s)

Number Of Ingredients 8

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200 g butter beans, soaked overnight
1 tablespoon olive oil
1 medium onion, finely diced
1 teaspoon black mustard seeds
2 sticks celery, finely sliced
1 teaspoon vegetable bouillon granules
tamari
fresh parsley, to sprinkle on top

Steps:

Drain and rinse the butter beans and put in a pan with plenty of water. Bring to the boil. Boil rapidly for 5-10 minutes skimming off any scum that appears. Turn down the heat, add the kombu, cover and simmer until the beans are soft (can be 1-2 hours depending on how old they are).
Heat the oil in a pan and add the onion and celery. Cook until the onion is almost translucent. Add the black mustard seeds and cook until they start to pop. Add the cooked beans and kombu with the bouillon and water to cover. Simmer until everything is well cooked.
Blend the soup with a hand-held blender or liquidiser. Add tamari to taste. Sprinkle with freshly chopped parsley once served.

Nutrition Facts : Calories 167.1, Fat 7.6, SaturatedFat 1.1, Sodium 285.9, Carbohydrate 20.7, Fiber 5.2, Sugar 3.2, Protein 5.3