Butter bean soup
Butter bean soup is one of those traditional soups that my mother often made at home. The basis of the bean soup are dry beans, which are soaked in water for several hours before cooking to help them cook faster. Root vegetables such as celery, carrots and parsnip are added to the beans. This soup also includes potatoes and spices such as garlic and marjoram. There should also be some meat in the soup, so you can reach for sausage or bacon. It is equally popular to make butter bean soup with meat stock. Additionally, the butter bean soup is thickened with a little roux of butter and flour. Below you will find a recipe for butter bean soup, which I recommend serving as a side dish or a main course for dinner.
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Ingredients for butter bean soup.
- 200 g butter bean
- 100 g parsnip
- 100 g onion (1 big)
- 250 g carrot (2 big)
- 300 g poached bacon
- 100 g celeriac
- 2 bay leaves
- 1 tablespoon of dry marjoram
- 300 g potatoes
- 1 big clove of garlic
- 1/2 teaspoon of pepper
- 2 l water
- 1 teaspoon of sweet paprika powder
- 2 allspice berries
- 1 tablespoon of salt
Roux:
- 1 full tablespoon of flour
- 1 tablespoon of butter
- 200 ml broth taken from the cooking soup
How to make butter bean soup.
Put the butter beans in a bowl, pour cold water in and set it aside for at least 12 hours. Then, drain the beans, put them in a pot and add 2 litres of water. Add bay leaves and allspice, bring it to a boil, then simmer for about 1 hour and 30 minutes. After that, add diced carrots, celery and parsnip and continue cooking for 15 minutes.
Put bacon diced into medium size cubes on a frying pan and fry over a low heat for 8-10 minutes. Add the diced onion to it and continue frying for 3 to 5 minutes. At the end of frying, add mashed garlic and the paprika powder – about 10 seconds before removing the pan from the heat.
Put fried bacon with onion, diced potatoes, salt, pepper and marjoram to the ingredients boiling in the pot. Boil them together for 10 minutes.
Put the butter and flour into a pan, stirring constantly fry for a minute. Then pour a small stream of water from the soup, stirring all the time. Add the roux to the soup and cook it together for 5 minutes.
Good to know when making butter bean soup.
You can use any kind of beans in this soup. I usually choose big beans, but any other beans will work just as well in this soup. Depending on the size of the beans, the beans may take more or less time on the heat.
You can cook the soup with a stock of meat. It can be a stock of ribs, bacon or pork knuckle.
Do you like dishes with butter bean? If so, try our recipe for Butter bean and cashew pate.
