Slow Cooker Butter Bean Soup

Rich, creamy butter bean soup... I  worked on this recipe for months, maybe even a year.  Each time I made it, I took notes of how I thought I could improve it the next time.  Then one day, when I made it for dinner we decided it was finally right.  
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This is one of our favorites that has been on the blog for a few years.  Since I made this a couple of times recently, I snapped some new pictures to update the post.  I even made a video which you can see below.  
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This recipe is one of my favorites because it is delicious, easy, and budget friendly.  The boys love it too.  Such an easy meal to throw together in the morning and have a hot cooked meal on a busy weeknight.  
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.

​Watch my video and see how easy this is to make.  You can even make it with a toddler on your lap:)

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1 lb dried lima beans (also known as butter beans)
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 (you can see which kind I use in the video)
1 tsp. cumin
1 tsp. corriander
1 quart (4 cups) vegetable broth
2 cups water 
1 stick real butter
1 (8 oz.) can tomato sauce

Directions:

1.  Soak the beans overnight.

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, and corriander into the crock pot along with the broth and water.

4.  Cover crock, and cook on high for around 8-10 hours, or until beans are tender and creamy.  You can turn it down to low if you think it needs it, but I have discovered high works well and produces creamier, softer beans.  Usually longer is better to get the beans to break down and become soft and creamy giving the soup a slight pureed effect.  It is always thicker the next day too so leftovers are amazing.  

5.  During last hour, add 1 stick butter and tomato sauce.  You can turn it down to low now as the beans should be soft. 

6.  I like to take the lid off and let the soup thicken a bit before serving.  

​Delicious with some homemade beer bread or bread machine bread.  

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Yum