Butter Bean Soup with Portobellos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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.
2 medium onions, diced2 ribs celery, diced4 cloves garlic, minced6 cups water1 pound speckled butter beans or Fordhook lima beans, fresh or frozen6 ounces baby portobello mushrooms, sliced1/4 cup wild rice1 teaspoon thyme1 teaspoon dried rosemary, crushed, or 2 tsp. minced fresh rosemary1/2 teaspoon sage1-2 teaspoons salt (to taste)1/4 teaspoon black pepper1 teaspoon soy sauce
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.
Nutritional Info 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
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