Description
A comforting and hearty Butter Bean Soup recipe made with simple ingredients. This creamy, plant-based soup is perfect for a wholesome weeknight meal. Easy to make and delicious!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika (optional)
- 8 cups vegetable broth
- 2 (15-ounce) cans butter beans, rinsed and drained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
- 2. Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika (if using). Cook for another minute until fragrant.
- 3. Pour in about half a cup of the vegetable broth and scrape the bottom of the pot to loosen any browned bits. Add the remaining vegetable broth.
- 4. Add the rinsed and drained butter beans and the bay leaf to the pot.
- 5. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes. For a creamier soup, mash 1-2 cups of beans and stir them back in.
- 6. Remove the bay leaf. Season generously with salt and freshly ground black pepper to taste.
- 7. Ladle into bowls and garnish with fresh chopped parsley.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for up to 3 months. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 700mg
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g