I found this recipe on the back of a butter beans can, of course I didn’t follow the recipe. It has been modified to go with the ingredients available in the pantry. The recipe called for two cans of butter beans and more water!
Vegetable Soup with Butter Beans
1 can butter beans (approx. 15 ounce can)
1 can diced tomatoes (approx. 15 ounce can)
1 cup diced onion
1 cup diced celery
1 cup sliced carrots
4 tablespoons olive oil or vegetable oil
2 cups water
1 teaspoon basil
Salt and pepper to taste
cooked rice (optional)
This is the best and easiest part, throw it all in the crock pot on high and cook until the vegetables are tender, about 3-4 hours. When serving, add in a few tablespoons or more of cooked rice if you like.