Carrot and Butter Bean Soup

Prep and Cook Time: 30-40 minutes

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 carrots, peeled and sliced
1 can butter beans, drained and rinsed
4 cups vegetable broth or water
2 tablespoons Folona Bone Broth powder
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
2. Add the sliced carrots to the pot and cook for about 5 minutes, stirring occasionally, until they start to soften.
3. Pour in the vegetable broth or water, and add the Folona Bone Broth powder. Stir well to combine.
4. Add the butter beans and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the carrots are tender.
5. Using an immersion blender or a regular blender, carefully blend the soup until smooth and creamy. If using a regular blender, work in batches and be cautious with the hot liquid.
6. Return the soup to the pot and season with salt and pepper to taste. Adjust the seasoning as needed.
7. Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. Ladle the soup into bowls and garnish with fresh parsley.
9. Serve the Carrot and Butter Bean Soup hot with crusty bread or crackers on the side.

Nutritional Facts

Serving size: 1 cup (approximately)
Calories: 150-180
Total Fat: 7-9g
Saturated Fat: 1-2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 600-800mg
Total Carbohydrate: 20-25g
Dietary Fiber: 5-7g
Sugars: 4-6g
Protein: 4-6g