Butter Bean Soup

why make this recipe

This Butter Bean Soup is warm, simple, and cheap to make. It takes little time and uses beans you can buy in a can. You get a healthy meal with soft beans and simple vegetables. If you like easy treats after a warm bowl, try this quick snack idea for later.

introduction

This recipe makes a smooth, filling soup. It suits weeknights and quiet days. You can change herbs or add greens. The soup uses common pantry items and fresh veg. It is easy to follow and forgiving.

how to make Butter Bean Soup

Follow the steps below. Cook slowly for best taste. Use the ingredients listed and taste for salt and pepper as you go.

Ingredients :

2 cans butter beans (lima beans), drained and rinsed, 1 onion, chopped, 2 carrots, chopped, 2 celery stalks, chopped, 4 cloves garlic, minced, 4 cups vegetable broth, 1 cup diced tomatoes, 1 teaspoon dried thyme, 1 teaspoon dried basil, Salt and pepper to taste, Olive oil, Fresh parsley for garnish

You can add a slice of crusty bread or a small salad. For an easy dessert after the meal, see a simple fruit and yogurt bark.

Directions :

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery; sauté until softened. Stir in the garlic and cook for an additional minute. Add the butter beans, vegetable broth, diced tomatoes, thyme, and basil. Bring to a boil, then reduce to a simmer. Cook for about 20-30 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Serve warm, garnished with fresh parsley.

how to serve Butter Bean Soup

Serve in deep bowls while it is hot. Add fresh parsley on top. Offer bread, crackers, or a simple salad on the side. A squeeze of lemon brightens the flavor if you like.

how to store Butter Bean Soup

Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 4 days. You can freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat on the stove.

tips to make Butter Bean Soup

• Use canned beans for speed. Rinse them well.
• Cook the onion, carrot, and celery until soft for good flavor.
• Taste and add salt at the end to avoid over-salting.
• For a creamier soup, mash some beans with the back of a spoon.
• Try a slice of lemon when serving for a fresh touch.
  For a small sweet treat after the meal, consider this easy snack idea.

variation (if any)

• Add chopped spinach or kale in the last 5 minutes for greens.
• Stir in a splash of cream or coconut milk for a richer soup.
• Swap thyme and basil for rosemary and oregano for a different taste.
• Add cooked sausage or bacon for a non-vegetarian version.

FAQs

Q: Can I use dry butter beans instead of canned?
A: Yes. Soak and cook them until tender before adding to the soup.

Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the veg first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

Q: Is this soup good for meal prep?
A: Yes. It stores well and tastes even better the next day.

Q: Can I add other vegetables?
A: Yes. Potatoes, zucchini, or bell peppers work well.

Conclusion

This Butter Bean Soup is simple, warm, and filling. It uses basic pantry items and makes a good weeknight meal. For another take on butter bean recipes and ideas, see this full recipe guide: Butter Bean Soup – The clever meal.

Butter Bean Soup

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• Author: kaoucheegmail-com
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A warm, simple, and filling soup made with butter beans and fresh vegetables, perfect for weeknights.

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Ingredients

Scale 1x2x3x

• 2 cans butter beans (lima beans), drained and rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil
• Fresh parsley for garnish

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Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the onion, carrots, and celery; sauté until softened.
3. Stir in the garlic and cook for an additional minute.
4. Add the butter beans, vegetable broth, diced tomatoes, thyme, and basil.
5. Bring to a boil, then reduce to a simmer.
6. Cook for about 20-30 minutes, allowing the flavors to meld.
7. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh parsley.

Notes

For a creamier soup, mash some beans with the back of a spoon. Add chopped spinach or kale in the last 5 minutes for greens.

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

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 4g
• Sodium: 800mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg

Keywords: soup, butter beans, vegetarian, easy meals, weeknight dinners