On Halloween, Chicago was hit with a freak storm like I’ve never seen. The driving wind from the north felt like a hurricane, there were periods of snow, followed by sheets of ice pelting the windows, and of all things – thunder! I was certain my windows were going to blow out. The storm started around noon and didn’t stop until the next morning. Needless to say, I didn’t see any trick-or-treaters.
If that storm is any sign of what’s to come, this winter could be worse than last year’s, assuming that’s even possible. If so, I’m moving south!
Our turn-of-the-last-century building, with its original windows and boiler, didn’t keep pace with the sudden onslaught of frigid polar air. After sleeping under four blankets and waking up to a house that was barely holding on at 64 degrees, I needed something to warm my bones. This soup did the trick (along with a space heater).
So what’s a butterbean? It’s a big, fat, juicy lima bean. I loved the small pale green lima beans my mom served up when I was a kid, but now I like these plump white beans that are very satisfying to bite into. This soup is simple to make and I threw in extra everything so I have plenty for the upcoming week. Hope all of you are staying warm!
For those following Dr. Fuhrman’s Eat To Live program, this complies with the weight loss and life plans.
Ingredients (makes 10 to 12 2-cup servings)
2 14-oz. cans butterbeans (lima or cannellini beans) – rinsed and drained
28 oz. can diced tomatoes
1 pint cherry tomatoes – cut in half
1 large sweet onion – roughly diced
1 cup chopped parsley (1 medium-size bunch)
2 cups carrots – chopped
2 cups celery – chopped
1 pound Yukon Gold potatoes – diced
1 quart vegetable broth
3 cups water
Seasonings
½ tsp. chili flakes
½ tbsp. Italian seasoning
½ tbsp. garlic powder
Directions
1. In a large soup pot over medium-high heat, sauté the onions and carrots with chili flakes and Italian seasoning in about 4 tablespoons of water for 5 minutes while stirring constantly. If it starts to stick or burn, add another tablespoon or two of water.
2. Add all other ingredients except the parsley, bring to a rolling boil, then cover and reduce to simmer. Cook for 20 minutes or until carrot and potatoes are cooked through.
3. Remove from heat, add parsley, cover and let sit for 5 minutes.
4. Serve hot.
Jaime @ the Seasonal Veg Head says
This looks so comforting and soothing, like a warm veggie blanket! 😉 Beautiful photos, too!
Amy says
I love your description — warm veggie blanket! Thanks so much for stopping by, Jaime!