Recipe by jewels
"I was having a difficult time finding a recipe for my favorite bean - the butter bean- so I did some experimenting of my own and came up with this quick, delicious recipe using many ingredients I normally have available in my kitchen!"
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red potatoes, diced with peel
1 (10.75 ounce) can
condensed cream of celery soup
cubed cooked ham
1 (15.5 ounce) can
butter beans, drained
ground cumin, or to taste
ground coriander, or to taste
Has good flavor and it is very hearty. I added a 1/4 tsp of white pepper due to personal preference.
Pretty bland. Won't make again.
This soup was delicious! I couldn't bring myself to use canned lima beans, though. I began cooking my frozen baby limas in water seasoned with Better than Bouillon and after about 7 minutes added the potatoes and onions. At the end, I drained the vegetables and saved all the broth. Sure was glad I did because in order for it to be soup, I ended up returning ALL the broth to the mixture. I was afraid to add the cumin but did. It gave it a very nice flavor. I did omit the coriander because I was out. One of the guests I served this to wanted the recipe, so that says much about how it turned out.
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Bean Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 81
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