The Weather Calls for Soup

Asparagus Butter Bean Soup is fast becoming a family favorite. I don’t know if it will rival my potato leek soup, but it is in the top five favs. My son who is not pro-asparagus even enjoys the soup. So that’s a huge win in my book.

I came across this recipe in ForksOverKnives Spring 2021 magazine (you can order their magazine online or pick them up at the grocery checkout) and decided to make as we love soup and I’m always looking for new interesting soup recipes to try. I’m glad I did make it. The flavors are so fresh and interesting. And it is an easy, simple recipe to make. I did have to buy a couple of new ingredients like mustard seeds and white balsamic vinegar. The mustard seeds will last forward and many ForksOverKnives recipes use the white balsamic vinegar. Outside of that, all the other ingredients are supermarket staples though today I had trouble finding leeks. Go figure.

I put my own mark on this soup because I didn’t read the recipe correctly so what is below is how I make it. Put this on your menu soon and enjoy. Looking for other soup then visit here.



Asparagus Butter Bean Soup


  • 3 cups sliced and washed leeks
  • 6 cups vegetable broth
  • 6 cups white potatoes such as Yukon gold or Maine baking
  • 2 15-oz cans butter beans, drained and rinsed
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon cayenne pepper
  • 1 lb asparagus spears, trimmed and cut into bite-sized pieces
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon what balsamic vinegar
  • Sea salt and freshly-ground pepper
  • Sliced green onions


  • 1. Cook leeks in large Dutch oven over medium heat until softened. You can use broth or olive oil to keep them from sticking.
  • 2. Add broth, potatoes, butter beans, mustard seeds, and cayenne pepper increasing heat to high and bringing to a boil. Cover reducing heat simmering for 20 minutes or until the potatoes are cooked.
  • 3. Add asparagus and dill cooking about 5 minutes or until the asparagus is tender.
  • 4. Stir in vinegar. Season with salt and pepper.
  • 5. Ladle into bowls topping with dill and green onions.
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