Butter Bean Soup with Portobellos
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
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
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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.