246 cal, 15 g protein. 2 cup serving of butter bean soup with potato and other veggies
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To make 7 servings:
Cook butter beans (8 cups cooked, about 1633 g) (optionally, just buy canned beans), microwave one medium russet potato, cut up and pan fry 1/4 red bell pepper, 157 g zucchini, 132 g carrot, 75 g celery, 211 g yellow squash, 1 medium onion. Add beans and 4 cups of broth (no-chicken, Better than bouillon) to pot. heat and blitz a portion of beans so it’s thickened consistency. Add dash of liquid smoke, 1 T of vegan butter and some bay leaves with salt and pepper to taste. Add everything else you cooked and stir.