Carrot & Butter Bean Soup

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"from the marie antoinette cook book good readwith my changes this was an amazing soup"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (640.3 g)
  • Calories 355
  • Total Fat - 22.8 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 54.2 mg
  • Sodium - 2013.9 mg
  • Total Carbohydrate - 19.3 g
  • Dietary Fiber - 6.5 g
  • Sugars - 8.9 g
  • Protein - 20.2 g
  • Calcium - 100.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 21.7 mg
  • Thiamin - 0.6 mg

Step 1

Heat butter add onions.

Step 2

Cook until softened add carrots ,pepper,salt and turmeric.

Step 3

Add stock and butter beans ( they kinda dissolve into the soup if this is going to bother you dont add until last

Step 4

) ,

Step 5

Simmer for 30 minutes,( mine was done much faster i just cooked until carrots were done ) stirring so it does not burn.

Step 6

Again she say to blend, im leaving as is.

Step 7

Add cilantro at very last.

Tips & Variations


No special items needed.

Related

ellie

This is very good and oh so easy. I put the carrots (used a package of baby carrots) in the food processor and made as directed but forgot the cilantro. Easy and good - served with dinner rolls.

review by:
(14 Jun 2018)