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–+ servings
Butter Bean Soup

Deliciously Creamy Butter Bean Soup for Cozy Nights

A comforting and nutritious Butter Bean Soup that offers a creamy texture and is perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Extra Virgin Olive Oil Provides richness and flavor; substitute with any neutral oil if desired.
  • 1 medium Onion Adds sweetness and depth; any variety can be used.
  • 3 cloves Garlic Enhances the flavor profile; fresh is best.
  • 1 teaspoon Smoked Paprika Adds a smoky depth to the soup; regular paprika can be used.
  • 1 teaspoon Italian Herb Seasoning Contributes traditional Italian flavor.
  • 0.5 teaspoon Dried Thyme Provides earthy notes; omit if unavailable.
  • 0.25 teaspoon Cayenne Pepper Brings a touch of heat; reduce or omit for a milder flavor.
  • 2 medium Carrots Adds sweetness and texture; can substitute with parsnips.
  • 2 stalks Celery Offers flavor and crunch; fennel can be used.
  • 1.5 cans Butter Beans (Canned) The star ingredient, packed with protein.
  • 1 cup Water Works to adjust consistency; vegetable broth adds richness.
  • 4 cups Low Sodium Vegetable Broth Enhances the soup's flavor without overpowering it.
  • 1 Bay Leaf Infuses a subtle aromatic flavor; remove if not available.
  • 0.5 teaspoon Fine Salt Essential for seasoning; adjust according to taste.
  • 0.25 teaspoon Black Pepper Essential for seasoning; adjust according to taste.

Equipment

  • Large pot
  • blender

Method
 

Step‑by‑Step Instructions
  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion and sauté for 3-5 minutes until soft and translucent.
  3. Stir in minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper for about 30 seconds.
  4. Incorporate diced carrots and chopped celery, sauté for 5 minutes.
  5. Blend butter beans with water until smooth, then add to the pot with remaining whole beans.
  6. Add low sodium vegetable broth, bay leaf, fine salt, and black pepper; stir and bring to simmer.
  7. Reduce heat to low, cover slightly ajar, and simmer for 25 minutes.
  8. Ladle soup into bowls with a drizzle of olive oil and freshly cracked black pepper to serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

This soup is great with crusty bread on the side and perfect for leftovers stored in an airtight container.

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