Butter Bean Soup

Butter Bean Soup

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Servings: 6
Calories: 106


  • 2/3 cup butter beans
  • 1 3/4 pint water or general household stock
  • a few bacon scraps or rinds or a bacon bone
  • 1 medium sized onion weighing about 3 1/2 oz
  • 2 sticks celery
  • 1/2 small turnip weighing about 1 oz
  • 1 medium sized potato weighing about 3 1/2 oz
  • 2 tsp bacon fat
  • bouquet garni
  • a blade of mace
  • 8 1/2 floz milk
  • salt and pepper


  • Wash the beans.
  • Heat the water or stock to boiling point, pour it over the beans, and leave to soak overnight.
  • Chop the bacon, if used. Prepare and slice the vegetables.
  • Heat the bacon fat in a deep saucepan, add the bacon or bone, and vegetables, and fry gently for 10 minutes.
  • Add the soaked beans and the liquid, the bouquet garni, and mace.
  • Heat to boiling point, cover, and simmer for 2 hours or until the beans are quite soft.
  • Remove the bouquet garni and bone, if used, and rub the vegetables and cooking liquid through a sieve, or process in an electric blender.
  • Return to a clean pan and add the milk.
  • No starch thickener other than the potato should be needed.
  • Re heat and season to taste.
Calories: 106 kcal
Carbohydrates: 17 g
Protein: 4 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 583 mg
Potassium: 361 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 369 IU
Vitamin C: 11 mg
Calcium: 63 mg
Iron: 1 mg
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