Butter Bean Soup
Serving Size / Yield
- 1 (32-oz.) box vegetable stock
- 2 cans lima beans, drained and rinsed
- 4 Tbs. tomato paste
- Fresh parsley to garnish
Put the stock in pan with beans and bring to boil. Reduce heat and stir in tomato paste. Cook for 5 minutes. Use an immersion blender and process gently. Leave some of the beans intact. Heat gently and stir frequently for 5 minutes. Serve hot.