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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 143.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 134.2 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.7 g

View full nutritional breakdown of Butter Bean Soup with Portobellos calories by ingredient
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Butter Bean Soup with Portobellos

Submitted by: KRAVMAGAGIRL
Butter Bean Soup with Portobellos

Introduction

If frozen butter-beans are not available in your area, feel free to substitute frozen lima beans or black-eyed peas. Just avoid anything canned; I find that canned butter beans can ruin the flavor of just about anything! If frozen butter-beans are not available in your area, feel free to substitute frozen lima beans or black-eyed peas. Just avoid anything canned; I find that canned butter beans can ruin the flavor of just about anything!
Number of Servings: 6

Ingredients

    2 medium onions, diced
    2 ribs celery, diced
    4 cloves garlic, minced
    6 cups water
    1 pound speckled butter beans or Fordhook lima beans, fresh or frozen
    6 ounces baby portobello mushrooms, sliced
    1/4 cup wild rice
    1 teaspoon thyme
    1 teaspoon dried rosemary, crushed, or 2 tsp. minced fresh rosemary
    1/2 teaspoon sage
    1-2 teaspoons salt (to taste)
    1/4 teaspoon black pepper
    1 teaspoon soy sauce

Directions


Heat a large non-stick pot. Add the onions, and saute until they begin to brown, about 6 minutes. (Add a tablespoon or two of water to prevent sticking, if necessary.) Add the celery and garlic, and cook for another two minutes.

Add the water and butter beans and bring to a boil. Add all remaining ingredients, bring back to a boil, reduce heat, and simmer until the beans and wild rice are both done, 45-55 minutes. If necessary, thin soup with water as it is cooking, according to taste. Just before serving, about 1/2 cup of the beans may be mashed or blended to make the broth thicker.

Number of Servings: 6

Recipe submitted by SparkPeople user PESCETARIAN.






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