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Potato and butter beans soup with dill

This potato and butter beans soup with dill is zingy version of this traditional Eastern European soup. It’s easy to make, economical, healthy, vegan and gluten-free. Serve it with crusty rolls.  
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • I onion
  • 2 cloves of garlic
  • 500 g new potatoes
  • 2 carrots
  • 1 bay leaf
  • 750 ml vegetable stock
  • 1 tin butterbeans
  • 2 Tbsp chopped dill
  • 1 Tbsp. apple cider vinegar
  • Salt and pepper

Method
 

  1. Thinly slice the onion and garlic.
  2. Heat the oil in a large saucepan and gently sauté the onion and garlic for about 8 minutes.
  3. Meanwhile, chop the potatoes & carrots (no need to peel them, if organic).
  4. Add the carrots and potatoes to the onion, then sauté for another 5 minutes (under cover).
  5. Pour over the stock, add the bay leaf and bring to the boil. Turn down the heat, then simmer over low heat for 15 minutes or until the vegetables are tender.
  6. Add the butter beans, bring to the boil again.
  7. Turn off the heat, discard the bay leaf, then stir in the chopped dill and cider vinegar.
  8. Serve immediately with freshly ground pepper.