Why Make This Recipe
Butter bean soup is an excellent choice for those chilly days when you want something warm and comforting. It’s hearty, nutritious, and quick to prepare. The butter beans provide a creamy texture, while a mix of vegetables and herbs gives it a delightful flavor. This soup is not only filling but also a great source of protein and fiber. It’s perfect for lunch or dinner, and it’s easy to make a big batch to enjoy throughout the week.
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 onion and cook until soft and translucent, which takes about 3-5 minutes.
- Stir in the minced garlic, spices, and herbs, cooking until fragrant for about 30 seconds.
- Add the diced carrots and celery, and toss to combine everything.
- Meanwhile, add 1 ½ cans of beans and 1 cup of water to a blender or a food processor, blending until smooth.
- Transfer the pureed beans and remaining whole beans to the pot.
- Pour in the vegetable broth, add the bay leaf, salt, and pepper, then bring it to a simmer over medium-high heat.
- Reduce the heat as necessary to maintain a gentle simmer, cover the pot leaving the lid slightly ajar, and cook until the broth is flavorful and the beans and vegetables are tender, which should take about 25 minutes.
- Turn off the heat, taste the soup, 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 hot, garnished with a drizzle of extra virgin olive oil and a sprinkle of black pepper. It pairs wonderfully with crusty bread, croutons, or a fresh salad. This makes for a complete meal that’s sure to satisfy.
How to Store Butter Bean Soup
If you have leftovers, let the soup cool down to room temperature. Then, store it in an airtight container in the refrigerator. It will keep for up to 4 days. You can also freeze it for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.
Tips to Make Butter Bean Soup
- Use fresh vegetables for the best flavor.
- Adjust the seasonings to your taste; if you like it spicier, add more cayenne pepper.
- If you want a smoother texture, blend all the beans instead of just 1 ½ cans.
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
Variation
You can easily customize the soup by adding cooked sausage or shredded chicken for extra protein. For a vegan version, simply use vegetable broth and skip any animal products.
FAQs
Can I use dried butter beans instead of canned?
Yes, but you’ll need to soak and cook them first. Dried beans require more time to prepare.
Is this soup gluten-free?
Yes, this butter bean soup is gluten-free as it contains no gluten ingredients. Always check your vegetable broth to be sure.
Can I make this soup in a slow cooker?
Absolutely! Just follow the same steps but place all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Adjust seasoning before serving.
Butter Bean Soup
Ingredients
Method
- Heat oil in a large heavy-based pot over medium heat.
- Add the onion and cook until soft and translucent, about 3-5 minutes.
- Stir in the minced garlic, spices, and herbs; cook until fragrant for about 30 seconds.
- Add the diced carrots and celery, and toss to combine everything.
- Meanwhile, add 1 ½ cans of beans and 1 cup of water to a blender or food processor, blending until smooth.
- Transfer the pureed beans and remaining whole beans to the pot.
- Pour in the vegetable broth, add the bay leaf, salt, and pepper, then bring it to a simmer over medium-high heat.
- Reduce the heat as necessary to maintain a gentle simmer, cover the pot leaving the lid slightly ajar, and cook until the broth is flavorful and the beans and vegetables are tender, about 25 minutes.
- Turn off the heat, taste the soup and adjust the seasoning if needed. Serve with a drizzle of extra virgin olive oil and freshly ground black pepper if desired.