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–+ servings
Butter Bean Soup

Cozy Butter Bean Soup for a Wholesome Weeknight Dinner

This Creamy Vegan Butter Bean Soup is a warm embrace in a bowl, perfect for chilly nights and weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Can be substituted with any neutral oil or omitted for oil-free.
  • 1 medium Onion Diced; yellow, red, or white varieties can be used.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for milder taste.
  • 1 teaspoon Italian Herb Seasoning Substitute with dried oregano or basil if needed.
  • 0.5 teaspoon Dried Thyme Fresh thyme can elevate the flavor.
  • 0.5 teaspoon Cayenne Pepper Adjust to taste; chili flakes can be used as alternative.
For the Veggies
  • 2 medium Carrots Diced; parsnips can also be used.
  • 2 stalks Celery Diced; consider fennel for a different profile.
For the Protein
  • 1.5 cups Canned Butter Beans Can substitute with lima, cannellini, or great northern beans.
For the Liquid
  • 1 cup Water Adjusts the soup's consistency.
  • 4 cups Low Sodium Vegetable Broth Can be substituted with chicken broth.
  • 1 leaf Bay Leaf Omit if not available.
For the Finish
  • 1 teaspoon Fine Salt Kosher salt can be used by adjusting quantities.
  • to taste Freshly Ground Black Pepper White pepper can be used for milder taste.

Equipment

  • large pot
  • blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering. Add one diced onion and sauté for 3-5 minutes until it becomes soft and translucent.
  2. Stir in 3 minced garlic cloves, along with 1 teaspoon of smoked paprika, 1 teaspoon of Italian herb seasoning, and 1/2 teaspoon of dried thyme. Cook this mixture for about 30 seconds.
  3. Next, toss in 2 diced carrots and 2 stalks of diced celery, cooking for an additional 3-4 minutes until they begin to soften.
  4. In a blender, combine 1.5 cups of canned butter beans with 1 cup of water. Blend until smooth. Pour this mixture back into the pot and add the remaining whole beans.
  5. Pour in 4 cups of low sodium vegetable broth and include 1 bay leaf, 1 teaspoon of fine salt, and freshly ground black pepper to taste. Bring to a gentle simmer over medium-high heat.
  6. Cover the pot slightly ajar and maintain a gentle simmer for about 25 minutes.
  7. Taste the soup and adjust seasoning as needed. Remove the bay leaf and serve warm, garnished with olive oil and black pepper.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This Butter Bean Soup can be made ahead and stored for easy meals later. Adjust seasoning before serving, and pair with crusty bread for a wholesome dinner.

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