If you have been following me for awhile, you may have seen this recipe before. I just added some updated photos to give some new life to this old post from the archives. Notice the flowers in the background. I thought it would be fun to let them peek into some pictures. My husband taught a floral design seminar last weekend and let the boys help make an arrangement for me after his class. They were so excited to sneak it into the house and surprise me with flowers.
This recipe was inspired by our favorite butter bean soup from Taylor's Chili Parlor in Carlinville, IL. I make it less spicy than Taylor's, but still very good. It is more kid friendly with a little less kick. If you want it spicier, just add more pepper.
5 garlic cloves, minced
1 large sweet onion, diced
1/4 tsp. salt
1/2 tsp. or more freshly ground black pepper (I don't measure, just grind some pepper into the soup)
2 tsp. creole or cajun seasoning
1 tsp. cumin
1 tsp. corriander
3 tsp. beef, chicken or vegetable bouillon (I think it is best with beef)
6 cups water
1 stick real butter
1 8 oz. can tomato sauce
1. Soak the beans for 1/2 hour.
2. Rinse and drain the beans before placing them in the crock pot.
3. Put the rinsed beans, garlic, onion, salt, pepper, creole seasoning, cumin, corriander, and bouillon into the crock pot along with 6 cups water.
4. Cover crock, and cook on low for around 8 hours, or until beans are tender and creamy.
5. During last hour, add 1 stick butter and tomato sauce.
6. I like to take the lid off and let the soup thicken a bit before serving.
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