Butter Bean and Tomato Soup

It’s creamy and soul-warming with unexpected nostalgia. You can eat it with buttered crispy bread or beef it up with grilled cheese.

You’ll never believe how delicious this soup is when you look at how simple the ingredients are.

Butter Bean and Tomato Soup Ingredients
1 lb butter beans
2 quarts water
16 oz tomato sauce
1 tsp salt
¼ tsp red pepper (cayenne)
½ tsp worcestershire sauce
½ tsp thyme
½ tsp oregano
Chopped raw onion for garnish

Butter Bean and Tomato Soup Directions
In a heavy bottom 4 quart pot or Dutch oven, add 1 lb beans, 2 quarts water, 16 oz tomato sauce, 1 tsp salt, ¼ tsp red pepper, and ½ tsp worcestershire sauce.

Bring the liquid to a boil then reduce to a simmer for 2 hours. Stir every 20-30 minutes to make sure nothing is sticking to the bottom – it shouldn’t stick if the heat isn’t too hot.

Add ½ tsp thyme and ½ tsp oregano to the pot. Continue to simmer for 30 minutes. Only about ½ of the beans should still be intact. The other ½ should have popped and thickened the liquid. If not, keep cooking.

Taste and add salt if needed. Serve warm and top with 1-2 Tbl of chopped onion.

Notes
I like large butter beans especially for this soup because I think they’re creamier.

I really like the chopped onion in the soup because it creates a wonderful contrast of texture and flavor. If regular onion is too strong, you can try it with a sweet onion or soak the regular chopped onion in water for about 10 minutes.