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# Soup Recipes: Butterbean Soup
- URL: https://www.foodconsumer.org/soup_recipes_butterbean_soup_0605110952/
- Published: 2011-06-05T10:51:00.000Z
- Updated: 2026-09-22T15:55:02.000Z
- Description: Lima or canned butter beans simmered about an hour with carrots, celery and tomato, then thickened with a butter, onion, parsley and flour mixture. Makes 4 cups, four servings at 223 calories, 10g protein and 10g fiber each.
- Author: Food Consumer
- Tags: Soups-calbeans, Recipes & Dining, #vivvo-import

**1 cup large lima beans, soaked, or 2 cans (15 oz. each) butter beans**

**3/4 cup finely chopped carrots (2 medium)** 
**1-1/3 cups finely chopped celery (3 stalks)** 
**1 cup chopped tomatoes (1 medium)** 
**6 cups water** 
**2 tablespoons butter** 
**1/2 cup finely chopped onion** 
**2 tablespoons chopped fresh parsley** 
**2 tablespoons all purpose flour** 
**1/2 teaspoon salt** 
 **Freshly ground black pepper to taste**

In a large saucepan over medium-high heat, combine soaked lima beans, carrots, celery, tomatoes and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beans and vegetables are tender, about 1 hour. (If using canned beans, add at the end of recipe.)

In a small skillet over low heat, melt butter. Add onion and parsley; cook until onion is soft, about 5 minutes. Stir in flour and cook 1 minute; stir mixture into soup and simmer until soup is slightly thickened, about 5 minutes. Season with salt and pepper. Makes 4 cups. Serves 4\. Recipe can be doubled.

**Nutritional Information per Serving:**

Calories 223, Protein 10 g, Carbohydrates 33 g, Fat 6 g, Calories from fat 26%, Cholesterol 15 g, Fiber 10 g, Folate 119 mcg, Sodium 382 mg

Source: calbeans.org/republished with permission