My mom’s butter bean soup is pure comfort food to me. She made it weekly in a slow cooker, and this is my sped-up stovetop version. Add chopped cooked ham to make a hearty main dish if desired, or use vegetable broth to make it vegetarian. For a thicker soup, smash some of the beans using a large spoon.

Ingredient :

• 1 tablespoon olive oil

• 1 small onion, chopped

• 1 large carrot, chopped

• 2 stalks celery, sliced

• 2 cloves garlic, minced

• 1/4 teaspoon dried marjoram

• 1/4 teaspoon dried parsley flakes

• 1/4 teaspoon dried thyme

• 5 cups chicken broth

• 4 (14.5 ounce) cans butter beans, drained

• 1 tablespoon distilled white vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions :

1. Heat olive oil in a large stock pot over medium-high heat. Add onion, carrot, and celery, and cook and stir until onion is translucent, about 3 minutes.

2. Add garlic, marjoram, parsley, and thyme. Cook until fragrant, about 2 minutes more.

3. Stir in chicken broth, butter beans, vinegar, salt, and pepper, and bring to a boil. Reduce heat and simmer for 30 minutes. Ladle into bowls and serve.