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  • Prep-time: / Ready In:
  • Makes 13 cups

Tender asparagus spears, hearty potatoes, and creamy butter beans pair wonderfully in this tasty springtime soup that tastes great year-round. Aromatic dill and spicy cayenne bring bursts of bright flavor to the mellow veggie broth, while chunks of hearty potatoes add satisfying substance. Serve this quick and easy recipe alongside a loaf of crusty whole wheat bread to soak up the flavorful broth!

Asparagus, Potato, and Butter Bean Soup

Ingredients

  • 3 cups sliced leeks
  • 6 cups low-sodium vegetable broth
  • 6 cups cubed Yukon gold potatoes (2¼ lb.)
  • 2 15-oz. cans low-sodium butter beans, undrained
  • 1 teaspoon mustard seeds
  • ¼ teaspoon cayenne pepper
  • 1 lb. asparagus spears, trimmed and cut into 1-inch pieces
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon white balsamic vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Sliced scallions or fresh chives

Instructions

  1. In a large pot cook leeks over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth and the next four ingredients (through cayenne pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender. Using a fork, mash a few potatoes and beans to help thicken the soup.
  2. Add asparagus and 1 tablespoon dill. Cook about 5 minutes or until asparagus is tender. Stir in vinegar. Season with salt and black pepper. Sprinkle servings with the remaining dill and the scallions.

Comments (1)

(5 from 2 votes)
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Liz Turner5 days ago
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I am the editor in chief of FOK and I make this recipe all the time. It’s like a spring stew–light and satisfying at the same time. The whole mustard seeds and hint of cayenne really make the broth delicious.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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