Butter Bean Soup
A comforting, nutritious soup packed with protein and fiber, perfect for any meal.
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.
Notes
Store any leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 35gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 3g
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