Instructions: Cook bacon in a Dutch oven until crisp. Stir in onion and next 3 ingredients; saute until vegetables are tender. Stir in tomato, and cook 3 minutes. Stir in broth and butterbeans; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes.

Simmer, uncovered, 20 minutes, stirring often. Stir in parsley and remaining ingredients. Cook, stirring often, 5 minutes. Discard bay leaf.

This recipe yields 6 servings.

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