Butter Bean Soup Recipe
Introduction
Butter Bean Soup is a comforting and hearty dish perfect for cozy evenings. This flavorful soup combines tender butter beans with aromatic vegetables and fragrant herbs for a satisfying meal that’s easy to make.
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
Instructions
- Step 1: Heat the 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, cooking until fragrant, about 30 seconds. Then add the diced carrots and celery and toss to combine.
- Step 2: Meanwhile, place 1 ½ cans of butter beans and 1 cup of water into a blender or food processor. Blend until smooth. Transfer both the pureed beans and the remaining whole beans into the pot with the vegetables.
- Step 3: Add the vegetable broth, bay leaf, salt, and black pepper to the pot. Bring the soup to a simmer over medium-high heat.
- Step 4: Reduce the heat 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.
- Step 5: Turn off the heat, taste the soup, and adjust seasoning if necessary. Serve hot with a drizzle of extra virgin olive oil and freshly ground black pepper. Enjoy with crusty bread or croutons for a complete meal.
Tips & Variations
- For a creamier texture, blend all the beans instead of just 1 ½ cans.
- Add a handful of spinach or kale during the last 5 minutes of cooking for extra greens.
- Use smoked sausage or bacon for a non-vegetarian twist, sautéing it before the vegetables.
- Adjust the cayenne pepper to control the spice level according to your preference.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried butter beans instead of canned?
Yes, but you’ll need to soak and cook the dried beans thoroughly before using. This will add extra time to the recipe, so plan accordingly.
Is this soup suitable for vegans?
Absolutely! The recipe uses vegetable broth and olive oil, making it fully vegan. Just be sure to serve with vegan bread or croutons if desired.
PrintButter Bean Soup Recipe
This hearty Butter Bean Soup is a comforting and nutritious meal, featuring creamy blended butter beans combined with tender vegetables and fragrant herbs and spices. Perfect for a cozy lunch or dinner, this soup is easy to prepare using a stovetop, delivering rich flavors and satisfying textures. Serve it with a drizzle of extra virgin olive oil and crusty bread or croutons for a wholesome experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
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
Instructions
- Sauté Vegetables: Heat 1 tablespoon of extra virgin olive oil in a large heavy-based pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, approximately 3 to 5 minutes. Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper, cooking for about 30 seconds until fragrant. Add the diced carrots and celery and toss everything to combine.
- Blend Beans: While the vegetables cook, place 1 ½ cans of drained butter beans and 1 cup of water into a blender or food processor. Blend until smooth to create a creamy bean puree. Transfer this puree along with the remaining whole butter beans into the pot with the sautéed vegetables.
- Add Liquids and Simmer: Pour in 2 cups of low sodium vegetable broth, add the bay leaf, fine salt, and freshly ground black pepper. Bring the mixture to a simmer over medium-high heat.
- Cook Soup: Reduce heat to maintain a gentle simmer. Cover the pot, leaving the lid slightly ajar to allow steam to escape, and cook until the broth develops flavor and the beans and vegetables are tender, about 25 minutes.
- Season and Serve: Turn off the heat, taste the soup, and adjust seasoning if necessary. Serve the soup hot, drizzled with extra virgin olive oil and sprinkled with freshly ground black pepper. Accompany with crusty bread or croutons for an enhanced meal experience.
Notes
- For extra creaminess, you can blend more than 1 ½ cans of beans or add a splash of plant-based milk.
- Adjust the cayenne pepper to your heat preference, or omit it for a milder soup.
- Low sodium vegetable broth helps control the salt level but can be substituted with homemade broth.
- This soup freezes well; store in airtight containers for up to 3 months.
- Garnish with fresh herbs like parsley or thyme for added freshness.
Keywords: Butter Bean Soup, Vegetarian Soup, Healthy Soup, Bean Soup, Mediterranean Soup, Easy Soup Recipe
