Butter Bean Soup

Sunday night is generally not a time when many of us feel like making an elaborate dinner. At the same time, sitting on the couch chowing down on that leftover half a challah isn't the healthiest or least depressing of meal options. Soup, however, is as close to effortless as it gets, and has the added benefit of actual nutritional value. About the beans: butter beans, delightfully pareve in spite of the name, are basically just large, white lima beans. But they have a slightly milder taste than standard-issue lima beans, hold up very well in a soup, and contain useful stuff like potassium and fiber.

Butter Bean Soup (Serves 2)

Ingredients that need a hechsher:

- Soup base (recommended: Imagine brand vegetable broth), 2 cups
- Butter beans, if using canned, 1 cup
- Paprika (recommended: Trader Joe's Smoked Paprika)

Ingredients that don't need a hechsher:

- Onions, 1/2 cup
- Celery, 1 cup
- Carrots, 1 cup
- Zucchini, 1 large

Directions:

Chop the zucchini, carrots, celery, and onions. If using canned butter beans, drain and rinse the beans. Place 2 cups of the vegetable soup base, along with 1/2 cup water, in a large pot. Put the vegetables and beans in the pot, along with a few dashes of paprika. Cover and simmer on low for  about 1 hour, stirring occasionally:

(Gratuitous-- hopefully, at least-- pic showing you how to stir)

Put the soup in a bowl, and then eat it. Yep.