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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.
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. 
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:)
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 for about an 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, and corriander into the crock pot along with the broth and water. 4. Cover crock, and cook on low for around 10 hours, or until beans are tender and creamy. 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. 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. 
3 Comments
2/25/2016 08:59:31 pm
I've never had butter bean soup but this looks like a great recipe! Thanks so much for sharing with us at Share The Wealth Sunday!
Breeze
10/6/2018 04:38:05 pm
Just came across your sc butter bean soup recipe two years after you posted it. Can frozen lima beans be substituted for the DRIED butter beans (don't like dried butter or lima beans)? Thanks! 10/6/2018 09:24:42 pm
To be honest, I have never thought of using frozen beans. You could always try it and see what happens. I don't know how long frozen beans take to get tender and break down into soft mushy beans. Maybe try cooking it for half the time or less. It might not really matter if it cooks too long since the goal is really tender soft beans that almost mush and puree themselves a little. Good luck and let me know if you try the frozen beans:) Leave a Reply. |
Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. 
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