Description
A warm, simple, and filling soup made with butter beans and fresh vegetables, perfect for weeknights.
Ingredients
Scale
- 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
Instructions
- 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.
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