Carrot And Butterbean Soup Recipe

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Carrot And Butterbean Soup
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  1. Gently fry the onions and garlic until soft
  2. Add the stock and vegatables ( not the butterbeans) to the onions and simmer for 15 mins or until the potatoes are cooked through
  3. Allow the soup to cool a little and blend
  4. Pour back into the pan and add the beans and tomato puree and pepper
  5. Reheat the soup
  6. Adding more stock or water until your desired thickness
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.46 Kcal (458 kJ)
Calories from fat 10.25 Kcal
% Daily Value*
Total Fat 1.14g 2%
Sodium 58.52mg 2%
Potassium 344.87mg 7%
Total Carbs 21.86g 7%
Sugars 5.06g 20%
Dietary Fiber 3.21g 13%
Protein 3.46g 7%
Vitamin C 5.7mg 10%
Vitamin A 0.9mg 30%
Iron 0.5mg 3%
Calcium 35.1mg 4%
Amount Per 100 g
Calories 46.59 Kcal (195 kJ)
Calories from fat 4.36 Kcal
% Daily Value*
Total Fat 0.48g 2%
Sodium 24.91mg 2%
Potassium 146.78mg 7%
Total Carbs 9.3g 7%
Sugars 2.15g 20%
Dietary Fiber 1.37g 13%
Protein 1.47g 7%
Vitamin C 2.4mg 10%
Vitamin A 0.4mg 30%
Iron 0.2mg 3%
Calcium 14.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
  • 3

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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