Description
A creamy, comforting soup made with tender butter beans, aromatic vegetables, and warming herbs. This hearty soup is both satisfying and nutritious.
Ingredients
Scale
- 2 cups dried butter beans (lima beans), soaked overnight
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups vegetable or chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter (optional)
Instructions
- 1. Drain and rinse soaked butter beans, checking for stones.
- 2. Heat olive oil in large pot over medium heat. Add onion and cook 4-5 minutes.
- 3. Add carrots and celery, cook 5-6 minutes until softening.
- 4. Stir in garlic, cook 30 seconds until fragrant.
- 5. Add beans and stir with vegetables for 2 minutes.
- 6. Pour in stock, add bay leaves, thyme, paprika, and cumin. Bring to boil.
- 7. Reduce heat to low, partially cover, simmer 45-60 minutes until beans are tender.
- 8. Remove bay leaves. Pulse with immersion blender 4-5 times to partially puree.
- 9. Stir in parsley, lemon juice, and butter if using. Season with salt and pepper.
- 10. Let rest 5 minutes before serving.
Notes
Soup keeps 5 days refrigerated or 3 months frozen. Thin with stock when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g