Butter Bean Soup: Warm and Comforting in 45 Minutes
Short introduction
Butter bean soup is a nourishing and creamy dish that highlights the delicious flavor and texture of butter beans, also known as lima beans. With a blend of fresh vegetables and spices, this hearty soup is perfect for cozy dinners or meal prep for busy weekdays. It’s not only easy to make but is also filling and satisfying.
Why you’ll love it
There are plenty of reasons you’ll adore this butter bean soup. It’s packed with fiber and protein from the butter beans, making it a wonderfully healthy meal option. The soup is also vegan and gluten-free, suitable for many dietary preferences. Plus, it’s customizable—add your favorite veggies or spices to make it your own! This soup can be made in under an hour, providing a flavorful dish that warms both the belly and the heart.
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
Substitutions & key variations
If you’re missing some ingredients, don’t worry! You can substitute:
- Olive oil: Use any other cooking oil like coconut oil or avocado oil.
- Butter beans: Canned chickpeas or cannellini beans can work in a pinch.
- Vegetables: Feel free to add zucchini, bell peppers, or spinach for extra nutrition.
- Spices: Alter the spices according to your preference; add a dash of hot sauce for a kick or fresh herbs for additional flavor.
Step-by-step
Step 1: Sauté the Aromatics
Heat the olive oil in a large heavy-based pot over medium heat. Add the diced onion and sauté until soft and translucent, about 3-5 minutes. Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper, cooking until fragrant—about 30 seconds.
Step 2: Prepare the Vegetables
Add the diced carrots and celery to the pot. Toss everything to combine well and let it cook for another couple of minutes.
Step 3: Blend the Beans
Meanwhile, in a blender or food processor, combine 1 ½ cans of the butter beans with 1 cup of water. Blend until smooth. Add the blended beans and the remaining whole butter beans to the pot.
Step 4: Simmer the Soup
Pour in the low sodium vegetable broth and drop in the bay leaf. Season with salt and pepper. Bring everything to a simmer over medium-high heat.
Step 5: Cook to Perfection
Once simmering, reduce the heat to maintain a gentle simmer. Cover the pot slightly ajar and let it cook for about 25 minutes, until the broth is flavorful and all the vegetables are tender.
Step 6: Final Touches
After cooking, turn off the heat. Taste the soup and adjust the seasoning if necessary. Serve with a drizzle of extra virgin olive oil and freshly ground black pepper, if desired. Enjoy it with crusty bread or croutons!
Success tips
- Maintain a gentle simmer to avoid overcooking the beans and vegetables.
- Taste your soup before serving to ensure it’s seasoned to your liking.
- Avoid adding too much liquid at once, as you can always thin the soup later if needed.
How to serve
Butter bean soup is lovely served straight from the pot into bowls. You can garnish it with a drizzle of olive oil and a sprinkle of black pepper. Pair it with slices of crusty bread or croutons, which adds a satisfying crunch.
Storage & reheating
Store any leftover butter bean soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it thickens too much. You can also use the microwave if you’re short on time.
Frequently Asked Questions
1. Can I freeze butter bean soup?
Yes, you can freeze it! Let it cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months.
2. Is this soup gluten-free?
Absolutely! This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
3. Can I make this soup ahead of time?
Yes! It taste even better the next day as the flavors deepen. Make it ahead and store it in the fridge until you’re ready to enjoy.
Nutrition notes / equivalents
Butter beans are a great source of dietary fiber, protein, and essential vitamins. With a low glycemic index, they can be beneficial for managing blood sugar levels. Adding more vegetables increases the nutrients even further.
Conclusion
Butter bean soup is not only delicious but also a healthy and comforting choice for any meal. Easy to prepare and packed with flavor, it deserves a spot in your regular meal rotation. So gather your ingredients and whip up this satisfying dish; your taste buds will thank you!
Links to related recipes
- Creamy Tomato Basil Soup
- Lentil Vegetable Stew
- Roasted Butternut Squash Soup
Butter Bean Soup
Ingredients
Base Ingredients
- 1 tablespoon extra virgin olive oil Plus more for serving
- 1 medium 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 ribs celery, diced
- 2 cans (14oz/400 grams) butter beans, drained
- 1 cup water
- 2 cups low sodium vegetable broth
- 1 leaves 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 sauté until soft and translucent, about 3-5 minutes.
- Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper, cooking until fragrant—about 30 seconds.
- Add the diced carrots and celery to the pot. Toss everything to combine well and let it cook for another couple of minutes.
- In a blender or food processor, combine 1 ½ cans of the butter beans with 1 cup of water and blend until smooth.
- Add the blended beans and the remaining whole butter beans to the pot.
- Pour in the low sodium vegetable broth and drop in the bay leaf.
- Season with salt and pepper. Bring everything to a simmer over medium-high heat.
- Once simmering, reduce the heat to maintain a gentle simmer. Cover the pot slightly ajar and let it cook for about 25 minutes, until the broth is flavorful and all the vegetables are tender.
- After cooking, turn off the heat. Taste the soup and adjust the seasoning if necessary.
- Serve with a drizzle of extra virgin olive oil and freshly ground black pepper, if desired.