Instructions

1. Begin by preparing all your ingredients. Drain and rinse the butterbeans under cold water to remove any excess sodium and preservatives. Chop the onion, dice the tomatoes and bell pepper, and mince the garlic. Set these ingredients aside.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
3. Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent the garlic from burning.
4. Next, add the diced bell pepper to the pot. Continue to cook for another 5 minutes, allowing the bell pepper to soften.
5. Stir in the diced tomatoes and cook for an additional 3-4 minutes, letting the tomatoes break down slightly and release their juices.
6. Add the drained butterbeans to the pot, followed by the vegetable broth. Stir in the cumin, and season with salt and pepper to taste. Bring the mixture to a gentle boil.
7. Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes. This will allow the flavors to meld together beautifully.
8. After simmering, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it and leave the rest whole.
9. Once blended, taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
10. While the soup is simmering, prepare the tomato salsa. In a small bowl, combine the remaining diced tomatoes, a pinch of salt, and some chopped fresh parsley. Mix well and set aside.
11. To serve, ladle the butterbean soup into bowls and top each serving with a generous spoonful of the fresh tomato salsa. Garnish with additional parsley if desired.
12. Enjoy your delicious Butterbean Soup with Tomato Salsa, perfect for a comforting meal!