Butter bean soup

Name: Butter bean soup (Sopa de porotos)
Cuisine: Argentine
Ingredients: country-style or French bread, to serve; country-style or French bread, to serve; 1 stick celery, thinly sliced; 1 turnip, diced; 2 litres/3½ pints/8 cups vegetable stock; ½ butternut squash, diced; 2 medium potatoes, diced; salt and ground black pepper; salt and ground black pepper; 30–45 ml/2–3 tbsp chopped fresh parsley, to garnish; 200 g/7 oz/generous 1 cup dried butter (lima) beans, soaked overnight, or for at least 6 hours; 50 g/2 oz/¼ cup butter; 1 onion, chopped; 2 garlic cloves, finely chopped; 2 carrots, diced; 1 leek, chopped

Sopa de porotos

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This wholesome soup, typical of the thick, hearty soups of Argentina, is popular during the cold winter months. It is easy to prepare, although you need to soak the dried beans ahead of time. Canned beans may be used to make a quicker version.

Ingredients

200 g/7 oz/generous 1 cup dried butter (lima) beans, soaked overnight, or for at least 6 hours

Americas
Argentina
Soup
Vegetarian
Winter

Method

Drain the beans and put them in a large pan and cover with cold water. Bring to the boil, cook for 10 minutes, then lower the heat. Simmer for 15 minutes until the beans are starting to soften. Drain and set aside.
Rinse out the pan, then add