Bushs Butter Bean Soup Recipes

Steps:

• In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through.

Steps:

• Heat the olive oil in a pan and add the chopped onions, finely chopped celery sticks and finely chopped large garlic cloves.
• Fry for 5 mins until softened. Stir in the chopped rosemary. Add the rinsed, drained butterbeans, and hot vegetable stock. Simmer for 10 mins. Add 2 handfuls young spinach and the double cream and warm through, then blitz until smooth. Season to taste.

Steps:

• In large pot over medium heat, cook onion in hot oil for five minutes. Stir in garlic, cumin, chili powder and oregano.
• Puree one can of beans, add to pot. Add remaining cans of beans (draining liquid from one).
• Reduce heat and simmer for 15 minutes, stirring often. Add black pepper to taste. Garnish with salsa, shredded cheese or fresh herbs on top.

Steps:

• In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth.
• Add remaining ingredients; bring to a boil. Reduce heat; simmer for 20 to 25 minutes or until slightly thickened.