Black Belt Butterbean Soup


Serves: 5
Total Calories: 90

Ingredients

2 cups shelled fresh butterbeans
2 tablespoons butter
2 tablespoons flour
1 cup scalded milk
2 cups chicken stock or chicken consommé
1 tablespoon onion juice
salt and pepper to taste

Directions:

Cook butterbeans in salted water until tender. drain and put through colander. Melt butter in heavy skillet; stir in flour and add scalded milk, stirring constantly. Add stock or consommé and blend until smooth. Combine with prepared beans and add onion juice and seasonings. Heat and combine well. Sprinkle and serve with paprika. a pat of butter may also be added to each bowl of soup, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 90
Calories from Fat: 53

This Black Belt Butterbean Soup recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.




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