Butter Bean Soup

Total Time

4 Hours 30 Minutes

Servings

9

Ingredients

• 1 pound dry butter beans
• 4 cups water
• 5 carrots, chopped
• 1 leek, bulb only, chopped
• 2 tablespoons finely chopped shallots
• 2 stalks celery, chopped
• 4 cubes vegetable bouillon
• 8 cups water
• 2 tablespoons olive oil

Instructions

1. Bring 4 cups of water to a boil. Add dry butter beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften.
2. Drain and rinse until water runs clear, discarding bean water.
3. In a soup pot, sauté vegetables in olive oil until onions and celery are translucent. Add butter beans, and sauté for another 2 to 3 minutes.
4. In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved.
5. Add broth to the sautéed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.