Why Make This Recipe
Butter bean soup is a comforting, nutritious dish that warms you from the inside out. It’s packed with protein and fiber, making it a healthy choice for any meal. This soup is easy to make and perfect for busy weeknights or a cozy weekend lunch. With its rich flavors and simple ingredients, it’s a wonderful way to enjoy a hearty meal that doesn’t take much time to prepare.
How to Make Butter Bean Soup
Ingredients:
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1 onion, diced (any color)
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 2 medium-sized carrots, diced
- 2 medium-sized celery ribs, diced
- 2 cans (14oz/400 grams each) butter beans, drained
- 1 cup (240 ml) water
- 2 cups (480 ml) low sodium vegetable broth
- 1 bay leaf
- ¾ teaspoon fine salt, or to taste
- ¼ teaspoon freshly ground black pepper, plus more to serve
Directions:
- Heat the olive oil in a large heavy-based pot over medium heat.
- Add the diced onion and cook until it is soft and translucent, about 3-5 minutes.
- Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook until fragrant, about 30 seconds.
- Add the diced carrots and celery to the pot, tossing to combine.
- In a blender or food processor, combine 1 ½ cans of butter beans and 1 cup of water. Blend until smooth.
- Transfer the pureed beans back to the pot along with the whole beans.
- Pour in the vegetable broth, add the bay leaf, salt, and pepper. Bring to a simmer over medium-high heat.
- Reduce the heat to maintain a gentle simmer. Cover the pot, leaving the lid slightly ajar, and cook for about 25 minutes until the broth is flavorful and the beans and vegetables are tender.
- Turn off the heat, taste, and adjust the seasoning if needed. Serve with a drizzle of extra virgin olive oil and freshly ground black pepper if desired. Enjoy with crusty bread or croutons.
How to Serve Butter Bean Soup
Serve the butter bean soup hot in bowls. Drizzle a little extra virgin olive oil on top for added flavor. You can also sprinkle some freshly ground black pepper on each bowl. Pair it with warm crusty bread or crunchy croutons to soak up the soup.
How to Store Butter Bean Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to store it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before freezing. When you’re ready to eat it, simply thaw it in the refrigerator overnight and reheat on the stove.
Tips to Make Butter Bean Soup
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- Adjust the spices according to your taste. If you like more heat, add more cayenne pepper.
- Use fresh herbs instead of dried ones for a more vibrant flavor.
Variation
You can make this soup creamier by adding a splash of coconut milk or a dollop of sour cream before serving. For a heartier version, include diced potatoes or kale.
FAQs
1. Can I use dried butter beans instead of canned?
Yes, if you’re using dried butter beans, you’ll need to soak and cook them beforehand. Follow the package instructions for cooking times.
2. Is this soup healthy?
Yes, butter beans are high in protein and fiber, making this soup a nutritious option. It’s also low in sodium when using low sodium broth.
3. Can I make this soup vegan?
Yes, this recipe is already vegan. Just ensure that your vegetable broth is vegan as well. Enjoy this healthy and hearty meal!
Butter Bean Soup
Ingredients
For the Soup Base
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1 onion, diced (any color)
- 3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 2 medium carrots, diced
- 2 medium celery ribs, diced
- 2 cans (14oz/400 grams each) butter beans, drained
- 1 cup water
- 2 cups low sodium vegetable broth
- 1 leaf bay leaf
- ¾ teaspoon fine salt, or to taste
- ¼ teaspoon freshly ground black pepper, plus more to serve
Instructions
Preparation
- Heat the olive oil in a large heavy-based pot over medium heat.
- Add the diced onion and cook until it is soft and translucent, about 3-5 minutes.
- Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook until fragrant, about 30 seconds.
- Add the diced carrots and celery to the pot, tossing to combine.
- In a blender or food processor, combine 1 ½ cans of butter beans and 1 cup of water. Blend until smooth.
- Transfer the pureed beans back to the pot along with the whole beans.
- Pour in the vegetable broth, add the bay leaf, salt, and pepper. Bring to a simmer over medium-high heat.
- Reduce the heat to maintain a gentle simmer. Cover the pot, leaving the lid slightly ajar, and cook for about 25 minutes until the broth is flavorful and the beans and vegetables are tender.
- Turn off the heat, taste, and adjust the seasoning if needed.
- Serve with a drizzle of extra virgin olive oil and freshly ground black pepper if desired.