Butter Bean Soup
green bell pepper
2 cloves garlic
1-14 oz can vegetable broth
2-15 oz cans butter beans (drained and rinsed)
cumin (to taste)
Chop onion, green pepper (you should have about equal amounts of each, I'd say use about 1 pepper and equivalent amount of onion), and garlic. Sautee in bottom of medium-sized soup pot in olive oil until they're softer but not brown.
Add vegetable broth and butter beans, let boil. Add a few pinches of flour to thicken. Let it boil until it reaches desired thickness. In the meantime, add as much or as little cumin as you'd like.
Serve as is or with fresh diced tomatoes on top. Yum!
(Butter beans don't actually have butter in them, they're just lima beans that are normally served with butter)