Chilled Butter Bean Soup with Basil-Corn Relish

Photo: Johnny Miller; Styling: Sarah Smart
You'll need about 1 1/2 pounds of butter bean pods to get 2 cups shelled beans. You can substitute fresh lima beans

Yield:

Serves 8 (serving size: 1/2 cup soup and 3 tablespoons corn mixture)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 2 Hours, 45 Minutes

Nutritional Information

Calories 202
Fat 2.3 g
Satfat 0.4 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 10.9 g
Carbohydrate 35.5 g
Fiber 10.9 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 254 mg
Calcium 48 mg

Ingredients

2 1/2 cups organic vegetable broth
2 cups shelled fresh butter beans
3/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon black pepper
1 basil sprig
1 garlic clove, crushed
1 tablespoon fresh lemon juice
1/4 cup fresh corn kernels
1/4 cup chopped red bell pepper
1/4 cup chopped fresh basil leaves
1 tablespoon extra-virgin olive oil

Preparation

1. Combine first 7 ingredients in a medium saucepan over medium heat; bring to a simmer. Cover and cook 40 minutes or until beans are tender. Discard basil sprig. Reserve 1/4 cup beans; set aside.

2. Place remaining bean mixture in a blender; add juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Cool slightly; refrigerate 2 hours or until chilled.

3. Heat a small nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Combine reserved 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Divide soup evenly among 8 bowls; top with corn mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ruth Cousineau,

June 2013