How to Make an Easy Baby Butter Bean Soup

Y'all know how I love easy recipes that taste great. This morning I went to out porch with my coffee and I could see my breath...Soup Time has arrived. I have the soup simmering as I write this and I think I'll call the Queen Goddess to stop after work and get a loaf of that sage olive bread we love so much. I gotta figure out that recipe but that's for another day. My littlest grandchild is Alivia. Her Uncle Goliath has nicknamed her Oliver... Oliver loves butter beans so this soup is just for her...

Oliver's Baby Butter Bean Soup

Ingredients:

1 pound smoked sausage diced (use your favorite)

2 Cups celery finely diced

1 Softball sized onion finely diced

3 carrots grated

2 Tablespoon minced garlic (more if you dare)

?+ stick butter (butter is better)

? cup all purpose flour

4+ cups chicken stock (can or box OK)

1 15oz can yellow Hominy drained

2 16oz can baby butter beans drained

1 15oz can diced tomatoes (do not drain)

1 teaspoon ground nutmeg

? teaspoon each Sea Salt and Black Pepper

1 teaspoon red peeper flakes (optional)

Directions:

In a large stock pot over med-high heat melt butter, add celery, garlic, onions, carrots, saute till all are soft, add sausage stir for a min or two. Add flour and stir some more, flour should be smooth (ie:no lumps) and fully incorporated, add everything else turn heat to high. Add remaining ingredients and stir till rolling boil. Lower heat to simmer for 25-30 min. Serve with a smile...

Notes:

I like this with a crusty bread and an ice cold green salad. Oliver likes it just as is but More Papa!

This does re-heat well. It will hold in the refrigerator for over a week or in the freezer for 6-8 months.

If you like the convenience of a crock pot meal. Saute in a skillet all steps till add everything. Put everything in crock pot at this point and walk away for 12 hours or more. I put this in crock pot at midnight once and we ate at 7pm the next night.



By Alban Mehling