Butter Bean Soup

Creamy, cozy, and packed with flavor, this butter bean soup turns simple pantry staples into a bowl of pure comfort. It’s hearty yet light, with a smooth texture that feels indulgent without cream. Perfect for busy weeknights or lazy Sundays when you crave something wholesome and easy.

Why You’ll Love This Butter Bean Soup

You’ll fall in love with this creamy butter bean soup because it’s nourishing, hearty, and full of flavor in every bite.The blended beans make it naturally creamy without any dairy.

Carrots and celery add a gentle sweetness that balances the herbs and spices perfectly. It’s high in plant-based protein, low in fat, and ready in just 35 minutes.

You can adjust the spice level to fit your taste, and it’s easy on the budget too. Whether you make it for a weeknight meal or meal prep for lunches, this soup keeps you full and happy.

Ingredients You’ll Need

Butter beans are the star, giving the soup its rich, creamy base. Olive oil adds smoothness and depth, especially when drizzled before serving.

Diced onion and garlic create a savory foundation, while carrots and celery add mild sweetness and texture. Smoked paprika and cayenne bring gentle heat and smoky aroma.

Italian herbs and thyme add cozy depth, while a bay leaf gives a subtle earthy touch. Vegetable broth and water create a nourishing base, but you can swap in chicken broth for a richer version.

Cannellini or great northern beans work well too if you don’t have butter beans on hand.

Ingredient Notes and Variations

Canned butter beans save time and make this soup quick, while dried beans add deeper flavor if you prefer cooking from scratch. Smoked paprika adds warmth, and a pinch of chili flakes gives a nice kick if you enjoy extra spice. For garnish, try chopped parsley or a swirl of olive oil for a polished touch. You can even add a splash of lemon juice for brightness or toss in a handful of spinach near the end for added color and nutrition.

How to Make Butter Bean Soup

Heat olive oil in a large pot and sauté diced onion until soft. Add minced garlic, paprika, cayenne, thyme, and Italian herbs. The aroma becomes irresistible after 30 seconds.

Next, stir in diced carrots and celery so they coat evenly in the spices. Blend one and a half cans of butter beans with a cup of water until smooth.

Pour this creamy mix into the pot along with the remaining beans, broth, bay leaf, salt, and pepper. Bring to a gentle simmer and cook for 25 minutes, stirring occasionally.

The soup thickens naturally as it cooks. Taste, adjust seasoning, and finish with a drizzle of olive oil and cracked black pepper.

Step-by-Step Instructions

1. Warm olive oil in a large pot over medium heat. Add the onion and sauté for 3–5 minutes until translucent.
2. Stir in garlic, smoked paprika, cayenne, thyme, and Italian herbs. Cook for 30 seconds until fragrant.
3. Add the carrots and celery and cook for another few minutes, stirring occasionally.
4. Blend 1½ cans of butter beans with 1 cup of water until smooth.
5. Pour the blended mixture into the pot, then add the remaining whole beans, vegetable broth, bay leaf, salt, and pepper.
6. Bring to a gentle simmer, cover loosely, and cook for 25 minutes until vegetables are tender.
7. Adjust seasoning, remove the bay leaf, and ladle the soup into bowls. Finish with a drizzle of olive oil and black pepper.

Tips for the Best Butter Bean Soup

To get the ideal consistency, blend only part of the beans. This keeps the soup creamy but still chunky. For deeper flavor, let the aromatics cook slowly before adding the liquid. If you like extra richness, use a touch more olive oil when serving. Add greens like kale or spinach in the last few minutes for freshness. A squeeze of lemon or a pinch of red pepper flakes can also wake up the flavors. For a cozy touch, serve it with a slice of crusty bread or alongside your favorite sandwich.

How to Store and Reheat

Let the soup cool completely before transferring it to airtight containers. Store in the fridge for 3–4 days or freeze for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if it thickens too much. You can also reheat individual servings in the microwave for 1–2 minutes, stirring halfway through for even heating. The texture stays creamy when warmed gently.

Recipe Notes

Butter beans and lima beans are the same, so use whichever label your store carries. Canned beans make things simple, but if you love slow-cooked flavor, use dried ones. If you’re not into spicy food, skip the cayenne or replace it with mild chili flakes. Vegetable broth keeps this dish vegan, though chicken broth works fine too. The blended beans give that luxurious creamy texture, while the drizzle of olive oil before serving ties it all together beautifully.

FAQ

Related Recipes to Try

• spicy butternut squash and sweet potato soup
• sausage and white bean soup
• creamy leek and chicken soup
• chicken pot pie soup
• absolutely ultimate potato soup
• minestrone soup

Conclusion

This butter bean soup is the perfect blend of creamy, hearty, and comforting. It’s simple to make, full of nourishing ingredients, and endlessly adaptable. You’ll love how it warms you up and fills you with wholesome satisfaction every time. Try it once, and it’ll become one of your favorite easy soups to whip up. For more cozy inspiration, follow along on Pinterest.

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