Description
This creamy butter bean soup is cozy, nourishing, and packed with fluffy beans, vegetables, and warming herbs. A simple one-pot vegan soup perfect for comforting weeknight dinners.
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 carrots, diced
2 medium celery ribs, diced
2 cans (14 oz / 400 g each) butter beans, drained
1 cup water
2 cups 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 olive oil in a large heavy-based pot over medium heat. Add the onion and cook until soft and translucent, about 3–5 minutes.
Stir in garlic, smoked paprika, Italian seasoning, thyme, and cayenne. Cook for about 30 seconds until fragrant.
Add diced carrots and celery and stir to combine.
Add 1½ cans of butter beans and 1 cup of water to a blender and blend until smooth.
Transfer the blended beans and remaining whole beans to the pot. Add vegetable broth, bay leaf, salt, and black pepper.
Bring to a simmer, then reduce heat to maintain a gentle simmer. Cover with the lid slightly ajar and cook for 25 minutes, until vegetables are tender.
Turn off heat, taste, and adjust seasoning as needed. Serve with a drizzle of olive oil and extra black pepper.
Notes
For a thinner soup, add extra broth or water.
Adjust cayenne pepper to control heat.
This soup thickens as it cools and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 218 kcal
- Sugar: 3 g
- Sodium: 1133 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 11 g
- Protein: 11 g
- Cholesterol: 0 mg