Butter Bean Soup Recipe
A comforting and hearty Butter Bean Soup made with creamy butter beans, fresh vegetables, and aromatic spices. This easy-to-make soup features a smooth blend of beans combined with whole beans and vegetables, simmered together to develop rich flavors. Perfect for a wholesome lunch or dinner served with crusty bread or croutons.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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
Vegetables
- 2 medium-sized carrots, diced
- 2 medium-sized celery ribs, diced
Beans & Liquids
- 2 cans (14oz/400 grams each) butter beans, drained
- 1 cup (240 ml) water
- 2 cups (480 ml) low sodium vegetable broth
Seasonings
- 1 bay leaf
- ¾ teaspoon fine salt, or to taste
- ¼ teaspoon freshly ground black pepper, plus more to serve
Instructions
- Sauté Aromatics: Heat 1 tablespoon of extra virgin olive oil in a large heavy-based pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 3-5 minutes. This forms the flavorful base for the soup.
- Add Garlic and Spices: Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook for about 30 seconds until fragrant, ensuring the spices bloom and bring depth to the soup.
- Add Vegetables: Add the diced carrots and celery to the pot. Toss everything to combine so the vegetables are coated in the aromatic oil and spices.
- Blend Beans: While the vegetables sauté, place 1½ cans of butter beans and 1 cup of water into a blender or food processor. Blend until smooth to create a creamy base for the soup.
- Combine Ingredients: Transfer the pureed beans back to the pot along with the remaining whole butter beans. Add the low sodium vegetable broth, bay leaf, fine salt, and freshly ground black pepper. Stir to combine all ingredients.
- Simmer Soup: Bring the mixture to a simmer over medium-high heat. Then reduce the heat as necessary to maintain a gentle simmer. Cover the pot, leaving the lid slightly ajar, and cook for about 25 minutes until the broth is flavorful and the beans and vegetables are tender.
- Adjust Seasoning and Serve: Turn off the heat. Taste the soup and adjust seasoning with extra salt or pepper if needed. Serve hot with a drizzle of extra virgin olive oil and freshly ground black pepper on top. Enjoy with crusty bread or croutons for a satisfying meal.
Notes
- For a thicker soup, blend more of the beans before adding them to the pot.
- Adjust cayenne pepper to your preferred spice level or omit if you prefer a milder soup.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Add fresh herbs like parsley or thyme as garnish for extra flavor.
Keywords: Butter Bean Soup, vegetarian soup, creamy bean soup, healthy soup, easy soup recipe, Mediterranean soup
Find it online: https://leofoster.com/butter-bean-soup-recipe/
