BUTTER BEAN VEGGIE SOUP

Butter Bean Veggie Soup image

Butter Beans are my new favorite bean. They are large and in charge! Butter Beans are sweet, creamy and hold up perfect in soups! This is my new favorite soup... at least for this month. I have made this soup a few times now and it never disappoints. It has a nice heat from the chili flakes and a fresh from-the-garden taste from...

Provided by Tasha Kaye

Time 1h

Number Of Ingredients 12

Ingredients

2 Tbsp olive oil
1 red onion, chopped
8 celery stalks, chopped
1 tsp red chili flakes
1 14 ounce can dices tomaotes with liquid
2 14 ouce can of butter beans or white beans
1 large handful of basil leaves (about 1 cup) finely chopped
5 large collard green leaves de-stemmed and chopped finely
4 c water
juice from half of a lemon
salt and pepper to taste
1 Tbsp dried thyme

Steps:

1. Heat a soup pot with the olive oil on medium heat. Once hot add the onion, celery, a pinch of salt and pepper. Let it cook down for about 10 minutes or until soft.
2. Add tomatoes (with juice), red pepper flakes, thyme and beans. Let it come to a low simmer. Add water and turn on medium high and let come to a boil. Reduce heat to medium and cover. Cook for 20 minutes stirring occasionally.
3. Taste to see if more salt or pepper needs to be added. Now add collard greens and fresh basil. Stir and let cook for 10 minutes. Add the lemon juice before serving. Serves 6-8

*** Explore more Butter Bean Veggie Soup Recipes »

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