Name: Butter Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil, plus more for serving; 1 onion, diced; 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

Description

A creamy, plant-based soup made with butter beans, roasted garlic, and warm herbs, delivering a silky texture and balanced flavors.

Ingredients

Scale

1 tablespoon extra virgin olive oil, plus more for serving
1 onion, diced
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

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 3-5 minutes.
Stir in minced garlic, smoked paprika, Italian herb seasoning, dried thyme and cayenne pepper, cooking until fragrant, about 30 seconds.
Add the diced carrots and celery, toss to combine and cook for another 3-4 minutes.
In a blender, combine 1 ½ cans of beans with 1 cup of water, and blend until smooth. Transfer the pureed beans and the remaining whole beans to the pot.
Add the vegetable broth, bay leaf, salt, and pepper, and bring to a simmer over medium-high heat.
Reduce heat to maintain a gentle simmer, cover leaving the lid slightly ajar, and cook until the broth is flavorful and beans and vegetables are tender, about 25 minutes.
Turn off the heat, remove the bay leaf, and adjust seasoning if needed. Serve with a drizzle of olive oil and freshly ground black pepper, alongside crusty bread or croutons.

Notes

To enhance flavor, consider adding a squeeze of lemon or vinegar if the soup tastes flat. This soup can be refrigerated for up to 4 days or frozen for 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 620mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 16g
Cholesterol: 0mg