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Butter Bean Soup

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A comforting and nourishing butter bean soup packed with wholesome ingredients and spices, perfect for chilly days.

Ingredients

Scale
  • 2 cups of dried butter beans (or 1 can of butter beans, rinsed and drained)
  • 4 cups of vegetable or chicken broth
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 can (14.5 oz) of diced tomatoes, with juice
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • Fresh parsley for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Soak the Beans: If using dried butter beans, soak them overnight in water. The next day, drain and rinse the beans. Alternatively, if you prefer to use canned butter beans, skip this step.
  2. Heat the Pot: In a large pot, heat the olive oil over medium heat.
  3. Sauté the Veggies: Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
  4. Add Aromatics: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  5. Combine Ingredients: Add the soaked butter beans (or canned butter beans), diced tomatoes with their juice, broth, thyme, and rosemary to the pot. Stir well to combine.
  6. Bring to Simmer: Bring the mixture to a simmer, then cover and reduce the heat. Allow it to cook for about 30-40 minutes if using dried butter beans, or 15-20 minutes if using canned beans. Stir occasionally.
  7. Season the Soup: Taste the soup and season with salt and pepper to your liking.
  8. Blend for Texture: If you prefer a creamier texture, use an immersion blender to blend a portion of the soup, leaving some beans and vegetables intact for texture.
  9. Serve & Garnish: Serve warm, garnished with fresh parsley and a squeeze of lemon juice if desired.

Notes

For a hearty meal, serve with crusty bread or add cooked grains like quinoa or barley. Can be frozen for up to 3 months.

Nutrition

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