Butter Bean Soup – Recipe
Have you ever had that moment when it’s raining and cold, winter has finally arrived and all you want to do is sit by the fire? You don’t really have anything interesting to cook in the fridge and the idea of stepping outside to brave the supermarket is not desirable! You want that magical cooking fairy to arrive with something hot and delectable so that you don’t have to move from your toasty spot. Well, I hate to break it to you folks, but fairies aren’t real. Awkward!
I had that moment tonight. I did however know that I had a can of butter beans in the cupboard. I didn’t want to spend a moment away from the fire, so I whipped up a pot of butter bean soup. The result? Delicious! A winner in my household and it only took 15 minutes. I could have done it in ten.
This Butter Bean Soup recipe serves two, but just double it for more.
1 420g can butter beans
2 decent sized garlic cloves or 1 teaspoon garlic
2 small/medium onions
A decent sized knob of butter
2 sprigs thyme or 1 teaspoon dried thyme
2 cups hot chicken stock (I always use Maggi chicken stock (1x tsp per cup hot water) – even in preference to real stock. It’s my secret weapon in the kitchen and contrary to popular belief, includes no MSG.
Salt, pepper and chilli flakes to taste
Let’s get cooking!
2. Add the thyme and butter beans to the pan. Stir for about a minute or two.
5. Taste the soup and season with salt and pepper if required.