This recipe is really fast, quick and easy to make. I had to make lunch within an hour's time with no veggies in the fridge. I happened to find a can of butter beans in the pantry and it turned out to be a lifesaver! Here's the recipe ...
1 can butter beans, drained and rinsed
1 tsp garlic paste
1 onion, diced
1 potato, peeled and cubed
1/2 cup frozen mixed vegetables (carrots, corn, peas, green beans, lima beans)
1/2 tsp cumin powder
1/4 tsp red chili powder
1 tsp Italian seasoning
Salt and black pepper to taste
1. Heat olive oil in pan. Add the onions and sautee until soft. Next add the garlic paste and sautee for 30 seconds.
2. Now add the butter beans and potato along with a cup of water.
3. Next add the frozen vegetables along with the spices (salt, black pepper, cumin powder, red chili powder and italian seasoning)
4. Bring the soup to a boil. Reduce heat to medium and let cook for about 20 minutes. Simmer for the last 5-10 minutes before serving.
5. Serve hot with garlic toast.
This soup turned out pretty well. The changes that I would make for next time would be to maybe add celery and fresh carrots. Otherwise, this one is a keeper!
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