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Add a photoThe first day of fall is on September 22nd and I don’t know about you, but it puts me in the mood for soup! This delicious recipe for butter bean soup is also the perfect appetizer recipe for your next fall event.
Ingredients
- 1 cup frozen corn
- 2 large carrots, peeled and sliced
- ¼ cup Onion
- 2 Tbs. Olive Oil
- 2 Cups Vegetable or Chicken broth
- 1 cup water
- 2 cans Butter Beans
- ½ can diced roasted tomatoes
- 1 tsp. Basil or Oregano
- 1 bag Cheddar and Asiago CheeseCrips for dipping
Directions
- In a large pot, sauté corn, carrots, and onion in olive oil until vegetables are soft
- Slowly add broth and water
- Add remaining ingredients and bring to a boil
- Reduce heat and simmer for 20 to 25 minutes
- Serve in individual bowls with delicious Cheese Crisps for dipping
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 2 servings | |
| Calories 277 | |
| Calories from Fat 167 | 60% |
| Total Fat 18.91g | 24% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 207mg | 9% |
| Potassium 480mg | 14% |
| Total Carbs 23.99g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.7g | 4% |
| Protein 6.71g | 11% |
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