Butter Bean Soup Recipe: A Cozy Comfort
As the leaves turn golden and the air fills with crispness, there’s no better time for a comforting bowl of soup. My Butter Bean Soup has become a seasonal staple in my home, evoking memories of chilly evenings spent gathered around the kitchen table, sharing stories and laughter. With its creamy texture and rich flavors, this warm hug in a bowl is perfect for an easy weeknight dinner or a cozy gathering with friends. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This Butter Bean Soup comes together in under 30 minutes, making it perfect for busy weekdays when you crave something cozy yet effortless.
- Nutrient-Packed: With nourishing butter beans, fresh vegetables, and wholesome spices, this soup is packed with protein and fiber.
- Customizable: Feel free to add in your favorite herbs or vegetables to make it your own; the possibilities are endless!
- Family-Friendly: Kids love the creamy texture, and with plenty of veggies, it’s a sneaky way to pack some nutrients into their diet.
- Perfect for Leftovers: This soup not only reheats beautifully but actually gets better with time as the flavors meld together!
What You’ll Need
Gather these simple ingredients for a soul-warming Butter Bean Soup:
- 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
- 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
How to Make Butter Bean Soup
Let’s make this scrumptious soup together! Follow these simple steps:
- Heat the olive oil in a large heavy-based pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 3-5 minutes.
- Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook for about 30 seconds until fragrant.
- Toss in the diced carrots and celery, stirring to combine.
- In the meantime, blend 1 ½ cans of butter beans with 1 cup of water in a blender or food processor until smooth. Transfer the purée back to the pot along with the whole beans.
- Add the low sodium vegetable broth, bay leaf, salt, and freshly ground black pepper. Bring everything to a simmer over medium-high heat.
- Once simmering, reduce the heat to maintain a gentle simmer. Cover the pot, leaving the lid slightly ajar, and let it cook until the broth is flavorful and the beans and vegetables are tender, about 25 minutes.
- Turn off the heat, taste, and adjust the seasoning if needed. Serve with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper. Enjoy it with crusty bread or crispy croutons!
Variations & Creative Twists
Here are some fun ways to customize your Butter Bean Soup:
- Spicy Kick: Add fresh diced jalapeños or a dollop of your favorite hot sauce for an extra zesty edge.
- Herby Delight: Toss in chopped fresh basil or parsley just before serving for a burst of freshness.
- Creamy Addition: Swirl in some coconut milk or oat cream for a richer taste.
- Hearty Boost: Stir in a handful of kale or spinach towards the end of cooking for an extra boost of greens.
Chef Emma’s Helpful Tips
- Make-Ahead: You can make this soup a day ahead; the flavors deepen and improve overnight! Just reheat gently on the stove.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.
- Ingredient Swaps: Feel free to use different types of beans, such as cannellini or chickpeas; they will still create a delicious soup!
- Slicing Trick: When dicing veggies, ensure consistent sizes for even cooking and tenderness.
Nutrition Information per Serving
- Serving Size: Approximately 1 cup
- Calories: 210
- Carbohydrates: 34 g
- Sugar: 3 g
- Fat: 4 g
- Protein: 10 g
- Sodium: 360 mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prepare it a day in advance for deeply infused flavors.
Can I use different ingredients?
Yes! Feel free to substitute the vegetables or beans based on your preferences.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to 5 days.
How long does it last?
This soup lasts about a week in the fridge and can be frozen for up to 3 months!
A Cozy Closing Note
I hope this Butter Bean Soup brings warmth and comfort to your table, just as it does to mine. It is a simple yet hearty dish that perfectly captures the essence of cozy cooking. Save this recipe to your Pinterest board so it’s ready when you need a cozy treat! Enjoy every spoonful, and may it wrap you in warmth this season.
Butter Bean Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and comforting butter bean soup perfect for chilly evenings, packed with nutrients and flavor.
Ingredients
- 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
- 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
Instructions
- Heat the olive oil in a large heavy-based pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 3-5 minutes.
- Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook for about 30 seconds until fragrant.
- Toss in the diced carrots and celery, stirring to combine.
- Blend 1 ½ cans of butter beans with 1 cup of water in a blender or food processor until smooth. Transfer the purée back to the pot along with the whole beans.
- Add the low sodium vegetable broth, bay leaf, salt, and freshly ground black pepper. Bring everything to a simmer over medium-high heat.
- Once simmering, reduce the heat to maintain a gentle simmer. Cover the pot, leaving the lid slightly ajar, and let it cook until the broth is flavorful and the beans and vegetables are tender, about 25 minutes.
- Turn off the heat, taste, and adjust the seasoning if needed. Serve with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. This soup also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
