Go Back
–+ servings
Butter Bean Soup

Creamy Butter Bean Soup That Warms Your Soul

A cozy vegan butter bean soup that's creamy, packed with nutrition, and ready in under 30 minutes, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons extra virgin olive oil can substitute with avocado oil
  • 1 medium onion any color onion can be used
  • 2 cloves garlic fresh is ideal; garlic powder can be substituted
  • 1 teaspoon smoked paprika regular paprika could be used for less heat
  • 1 teaspoon Italian herb seasoning dried basil and oregano can be alternatives
  • 1 teaspoon dried thyme fresh thyme can be substituted
  • 1 pinch cayenne pepper can be adjusted or omitted
For the Veggies
  • 1 medium carrot diced
  • 1 stalk celery diced; omit if not available
For the Soup
  • 1.5 cans canned butter beans drained; can substitute with lima beans or cannellini beans
  • 1 cup water
  • 4 cups low sodium vegetable broth can substitute with chicken broth for non-vegan option
  • 1 leaf bay leaf can be omitted
  • fine salt to taste
  • freshly ground black pepper to taste

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Butter Bean Soup
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat for about 1-2 minutes until shimmering.
  2. Add 1 diced onion to the pot and sauté for 3-5 minutes until soft and translucent, then stir in 2 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon Italian herb seasoning, and a pinch of cayenne pepper.
  3. Now, add 1 diced carrot and 1 diced stalk of celery to the pot, stirring well to combine.
  4. In a separate bowl, take 1 ½ cans of drained butter beans and blend them with 1 cup of water until smooth, then add this mixture back to the pot along with the remaining whole butter beans.
  5. Pour in 4 cups of low sodium vegetable broth and toss in 1 bay leaf, season to taste with fine salt and freshly ground black pepper.
  6. Cover the pot partially and let your butter bean soup simmer for 25 minutes, stirring occasionally.
  7. Remove the bay leaf and taste for seasoning, adjusting as needed before serving hot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

For an extra touch of flavor, drizzle additional olive oil and sprinkle freshly ground black pepper before serving. Pair with crusty bread.

Tried this recipe?

Let us know how it was!