Dinner,  Soup,  Vegan,  Vegetarian

Hearty Argentinian Butter Bean Soup

My favorite part of Fall and Winter is that soups are appropriate. You can eat them anytime, plus they are comforting, filling, and usually very healthy. Healthy is always good, but it is even more important after working from home and not having enough control over snacking.

This Argentinian soup is tasty, seasonal, and easy to make. Perfect for this fall, because beach bodies are made in winter.


  • 1 Cup of Great Northern Beans (Soaked Overnight and drained)

  • 1/4 Cup Unsalted Butter

  • 1 Onion (Diced)

  • 2 Garlic Cloves (Chopped)

  • 1 Leek (Chopped)

  • 1 Celery Stick (Sliced)

  • 1 Turnip (Diced)

  • 8 Cups of Vegetable stock

  • 1/2 Butternut Squash (Diced)

  • 2 Medium Potatoes (Diced)

  • Salt (To Taste)

  • Pepper (To Taste)

  • 3 Tsp Parsley (Chopped)

  • French Baguette (Optional, to Serve)


  • In a large cooking pot, add nothern great beans and water. Keep in mind that the water needs to cover the beans completely. Bring to boil and cook for 30 minutes.
  • In a separate pan, add butter and cook the onions, garlic, carrots, and leek for about 7 minutes.
  • Pour the stock with other ingredients and simmer for 20 minutes.
  • Add the potatoes, butternut squash, beans, slat, and pepper. Cook for 20 minutes or until the potatoes and beans are soft
  • Serve and sprinkle some parsley on top.

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