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–+ servings
Butter Bean Soup

Creamy Butter Bean Soup for Cozy Nights In

This Creamy Butter Bean Soup is a comforting and nutritious vegan dish, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Substitute with any neutral oil if desired.
  • 1 chopped Onion Any variety can be used.
  • 3 cloves Garlic Fresh is preferred.
For the Spices and Herbs
  • 1 teaspoon Smoked Paprika Can be replaced with regular paprika.
  • 1 teaspoon Italian Herb Seasoning Dried oregano or basil can stand in.
  • 1 teaspoon Dried Thyme Fresh thyme can be substituted but use sparingly.
  • 1 teaspoon Cayenne Pepper Omit for milder soup.
For the Vegetables
  • 2 medium-sized Carrots Frozen carrots can be used.
  • 2 ribs Celery Can be omitted or replaced with additional carrots.
For the Soup's Creaminess
  • 1.5 cans Butter Beans Canned, drained; dried lima beans can be used but require longer cooking.
  • 1 cup Water Vegetable stock can be used for more flavor.
  • 4 cups Low Sodium Vegetable Broth Chicken broth can be used as a non-vegan alternative.
Finishing Touches
  • 1 Bay Leaf Omit if not available.
  • Fine Salt Adjust to personal taste.
  • Freshly Ground Black Pepper Pre-ground can be a substitute.

Equipment

  • large heavy-based pot
  • blender

Method
 

Step-by-Step Instructions for Butter Bean Soup
  1. In a large heavy-based pot, heat 2 tablespoons of extra virgin olive oil over medium heat for 1-2 minutes until it glistens.
  2. Add 1 chopped onion to the pot and sauté for 3-5 minutes until soft and translucent.
  3. Stir in 3 minced garlic cloves, 1 teaspoon each of smoked paprika, Italian herb seasoning, and dried thyme. Cook for about 30 seconds.
  4. Fold in 2 diced medium-sized carrots and 2 ribs of diced celery, cooking for an additional 3-4 minutes.
  5. In a blender, combine 1.5 cans of drained butter beans with 1 cup of water and blend until smooth.
  6. Pour the pureed beans into the pot and add the remaining whole beans, mixing well.
  7. Pour in 4 cups of low sodium vegetable broth and add 1 bay leaf. Bring to a gentle simmer.
  8. Reduce the heat and cook for about 25 minutes, stirring occasionally until vegetables are fork-tender.
  9. Taste and adjust the seasoning with fine salt and freshly ground black pepper as needed.
  10. Ladle the soup into bowls, drizzling with olive oil and sprinkle with black pepper before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1800IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

For added flavor, serve with crunchy croutons or crusty bread. This soup also stores well and can be frozen.

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