Butter Bean Soup

Why Make This Recipe

Butter Bean Soup is a comforting and nutritious dish that warms you up from the inside out. This hearty soup is not only easy to prepare but is also packed with protein and fiber, making it a great option for a healthy meal. The combination of soft butter beans, fresh vegetables, and aromatic spices creates a delightful flavor that can satisfy even the pickiest eaters. Plus, it is budget-friendly and perfect for meal prep!

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:

1. Heat oil in a large heavy-based pot over medium heat.
2. Add the diced onion and cook until soft and translucent, about 3-5 minutes.
3. Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook until fragrant, about 30 seconds.
4. Add the diced carrots and celery. Toss to combine.
5. Meanwhile, add 1 ½ cans of butter beans and 1 cup of water to a blender or food processor. Blend until smooth, then transfer the pureed beans along with the whole beans to the pot.
6. Add the vegetable broth, bay leaf, salt, and pepper. Bring to a simmer over medium-high heat.
7. Reduce the heat as necessary to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook until the broth is flavorful and the beans and vegetables are tender, about 25 minutes.
8. Turn off the heat, taste the soup, 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 Butter Bean Soup hot. You can garnish it with a drizzle of extra virgin olive oil and freshly ground black pepper. It pairs wonderfully with slices of crusty bread or homemade croutons for a complete meal.

How to Store Butter Bean Soup

To store Butter Bean Soup, let it cool down to room temperature. Then, transfer it to an airtight container and refrigerate. It can last in the fridge for up to 4 days. If you’d like to keep it longer, you can freeze the soup for up to 3 months. Just thaw it in the refrigerator overnight before reheating.

Tips to Make Butter Bean Soup

• For added creaminess, you can blend all the beans instead of leaving some whole.
• Feel free to add other vegetables like spinach, kale, or zucchini to make the soup even more nutritious.
• Adjust the level of cayenne pepper to control the heat according to your taste preferences.

Variation

You can add different herbs like rosemary or basil for a unique flavor. For a smoky taste, consider adding diced ham or bacon to the soup.

FAQs

Can I use dried butter beans instead of canned?
Yes, you can use dried butter beans, but you will need to soak and cook them beforehand to ensure they are tender.

Is Butter Bean Soup vegan?
Yes, this recipe is vegan as it uses vegetable broth and no animal products.

Can I skip the cayenne pepper?
Absolutely! If you prefer a milder soup, feel free to omit the cayenne pepper or reduce the amount.

Butter Bean Soup

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A comforting and nutritious butter bean soup packed with protein and fiber, perfect for a healthy meal.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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

Instructions

1. Heat oil in a large heavy-based pot over medium heat.
2. Add the diced onion and cook until soft and translucent, about 3-5 minutes.
3. Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook until fragrant, about 30 seconds.
4. Add the diced carrots and celery. Toss to combine.
5. Meanwhile, add 1 ½ cans of butter beans and 1 cup of water to a blender or food processor. Blend until smooth, then transfer the pureed beans along with the whole beans to the pot.
6. Add the vegetable broth, bay leaf, salt, and pepper. Bring to a simmer over medium-high heat.
7. Reduce the heat as necessary to maintain a gentle simmer. Cover the pot with the lid slightly ajar and cook until the broth is flavorful and the beans and vegetables are tender, about 25 minutes.
8. Turn off the heat, taste the soup, and adjust the seasoning if needed. Serve with a drizzle of extra virgin olive oil and freshly ground black pepper, if desired.

Notes

For added creaminess, blend all the beans instead of leaving some whole. Adjust the cayenne pepper to your taste.

• Author: aymane-mouraigmail-com-2
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 57g
• Fiber: 15g
• Protein: 17g
• Cholesterol: 0mg

Keywords: butter bean soup, vegan soup, healthy soup, easy recipe, protein-packed soup