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Butterbean Soup


1 tablespoon olive oil
1/2 onion – diced
1 carrot – sliced
2 ribs of celery – sliced
3 cups of broth – I used Knorr Tomato bouillon
1 teaspoon dried parlsey
I can of butterbeans – washed and drained
1/2 cup Bob’s Red Mill creamy potato flakes for thickening


In pot, heat oil. Saute onion, celery, and carrot about 5 minutes. Add broth, bring to a boil, then simmer 20 minutes. Add butterbeans and potato flakes, bring to a boil, then simmer another 10 minutes.