Springtime Asparagus, Potato & Butter Bean Soup

I know some of you probably think it's too hot for a bowl of soup. But, let me tell you, this was amazing. We have had asparagus on sale lately and I wasn't sure what to do with the bunch I bought. I was inspired by some recipes I saw online and did a smash up to come up with this soup. It is so flavorful and Jack declared it a "make again".  If it's too hot where you are be sure to save this one for fall, (but the asparagus won't be as reasonably priced. 

• 1 huge sweet onion, diced (about 1 1/2 cups)
• 5 cups Better Than Bouillon broth (1 teaspoon broth to 1 cup of water)
• 6 cups Yukon gold potatoes
• 2 15-ounce cans butter beans, undrained
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1 pound asparagus spears, trimmed and cup into 1 inch pieces
• 1 tablespoon dried dill
• Garnish: salt to taste, freshly ground black pepper and sliced scallions

In a large Dutch oven saute the onion in a few tablespoons water or broth. Adding 1 to 2 tablespoons as the onions turn translucent.

Add the broth and the next four ingredients (through cayenne). Increase heat to high and bring to boiling.

Reduce heat, cover and simmer 20 minutes until potatoes are tender. Once potatoes are tender carefully use an immersion blender and blend about 1/4 of the soup to make it thick. Be sure and leave some beans and potatoes whole.

Add asparagus and dill. Cook about 5-6 minutes until asparagus is tender.

Serve with garnishes.

Enjoy!!!