Carrot & Butter Bean Soup
Recipe: #18992
May 12, 2015
Categories: Beans, Carrot, French, Gluten-Free, High Fiber, No Eggs, Vegan, Vegetarian, Herbs, more
"from the marie antoinette cook book good readwith my changes this was an amazing soup"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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