Butter Bean Soup is a wholesome and comforting dish that is easy to prepare. It’s packed with nutrients and flavor, making it a great choice for a simple weeknight meal or a cozy weekend lunch. The butter beans provide a creamy texture, while the spices and herbs enhance the overall taste. Plus, this soup is versatile—you can easily adjust the ingredients to suit your preferences. Whether you’re looking for a vegetarian option or just want to warm up on a chilly day, this soup is perfect.
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:
- Heat oil in a large heavy-based pot over medium heat. Add the diced onion and cook until it’s 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 and toss everything to combine.
- In a blender or food processor, add 1 ½ cans of butter beans and 1 cup of water. Blend until smooth, then add the pureed beans to the pot along with the remaining whole beans.
- Add the vegetable broth, bay leaf, salt, and pepper to the pot. Bring the mixture to a simmer over medium-high heat.
- Reduce the heat as necessary to maintain a gentle simmer. Cover the pot slightly ajar and cook until the broth is flavorful and the beans and vegetables are tender, about 25 minutes.
- 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. Enjoy with crusty bread or croutons!
how to serve Butter Bean Soup
Serve Butter Bean Soup warm in bowls. Drizzle a little extra virgin olive oil on top for added richness. For a better experience, pair it with crusty bread, croutons, or a fresh salad. This soup can also serve as an excellent starter before a main meal.
how to store Butter Bean Soup
To store Butter Bean Soup, let it cool completely first. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. If freezing, consider portioning it into smaller containers for easy reheating.
tips to make Butter Bean Soup
- Customize the soup by adding other vegetables, such as spinach, kale, or potatoes.
- For a creamier texture, blend all of the butter beans rather than just 1 ½ cans.
- Adjust the spice levels by adding more cayenne pepper or other herbs to suit your taste.
- Fresh herbs, like parsley or cilantro, can add a nice touch when serving.
variation
For a heartier version, you can add cooked sausage or bacon. Additionally, try using different beans, like cannellini or chickpeas, for a different flavor profile.
FAQs
1. Can I use dried butter beans instead of canned? Yes, but you’ll need to soak and cook them beforehand until they’re tender. This will add extra time to your preparation.
2. Is this soup vegan? Yes, Butter Bean Soup is completely plant-based and vegan-friendly, as it contains no animal products.
3. How do I reheat the soup? Reheat the soup on the stovetop over medium heat until warmed through. You can also microwave individual portions in a microwave-safe bowl. Stir and heat in short intervals until hot.
Butter Bean Soup
Ingredients
For the Soup Base
- 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) butter beans, drained Approximately 400 grams each
- 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 olive oil in a large heavy-based pot over medium heat.
- Add the diced onion and cook until 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 and toss everything to combine.
- In a blender or food processor, add 1 ½ cans of butter beans and 1 cup of water. Blend until smooth, then add the pureed beans to the pot along with the remaining whole beans.
- Add the vegetable broth, bay leaf, salt, and pepper to the pot. Bring the mixture to a simmer over medium-high heat.
- Reduce heat as necessary to maintain a gentle simmer. Cover the pot slightly ajar and cook until the broth is flavorful and the beans and vegetables are tender, about 25 minutes.
- Turn off the heat, taste, and adjust the seasoning if needed.
- Serve warm with a drizzle of extra virgin olive oil and freshly ground black pepper.
