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Mom's Butter Bean Soup

Mom's Butter Bean Soup

Krysta
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.
1 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Servings 4
Calories 575 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 large carrot chopped
  • 2 stalks celery sliced
  • 2 cloves garlic minced
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon dried thyme
  • 5 cups chicken broth
  • 14.5 ounce cans butter beans drained
  • 1 tablespoon distilled white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • 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.