What are some common mistakes in bean soup?

Overcooking the beans or skipping aromatics can make the soup bland or mushy. Always season in layers and simmer gently.

How do you prevent butter beans from being mushy?

Avoid boiling too hard. A gentle simmer keeps the beans intact while letting flavors blend.

When to add butterbeans to soup?

Add them after sautéing the vegetables and spices. This helps absorb flavor while keeping texture.

How long is bean soup safe to eat?

Store leftovers in the fridge for up to 4 days or freeze for 3 months. Always reheat until piping hot.

Butter Bean Soup | Ultimate Cozy & Creamy Recipe

Name: Butter Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 cans (14oz/400g each) butter beans, drained; 1 tablespoon extra virgin olive oil, plus more for serving; 1 onion, diced; 3 garlic cloves, minced; 2 carrots, diced; 2 celery ribs, diced; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; ½ teaspoon Italian herb seasoning; ¼ teaspoon dried thyme; 1 bay leaf; 1 cup (240 ml) water; 2 cups (480 ml) low sodium vegetable broth; ¾ teaspoon fine salt, or to taste; ¼ teaspoon freshly ground black pepper, plus more to serve

Description

Creamy butter bean soup with herby, lightly spicy flavor. Ready in 35 minutes with pantry staples and a silky texture from blended beans.

Ingredients

Scale

2 cans (14oz/400g each) butter beans, drained

1 tablespoon extra virgin olive oil, plus more for serving

1 onion, diced

3 garlic cloves, minced

2 carrots, diced

2 celery ribs, diced

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

½ teaspoon Italian herb seasoning

¼ teaspoon dried thyme

1 bay leaf

1 cup (240 ml) water

2 cups (480 ml) low sodium vegetable broth

¾ teaspoon fine salt, or to taste

¼ teaspoon freshly ground black pepper, plus more to serve

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Instructions

1. Heat olive oil in a large pot over medium heat. Cook diced onion until soft and translucent, about 3–5 minutes. Add garlic, paprika, cayenne, thyme, and Italian herbs; cook for about 30 seconds until fragrant. Stir in diced carrots and celery.

2. Blend 1½ cans of beans with 1 cup water until smooth, then add to the pot along with the remaining whole beans, broth, bay leaf, salt, and pepper.

3. Bring to a simmer, cover loosely, and cook gently for 25 minutes until beans and vegetables are tender.

4. Adjust seasoning and serve with extra olive oil and black pepper if desired.

Notes

Butter beans and lima beans are the same; canned beans are used for convenience but dried beans are more flavorful.

Substitutes like cannellini or great northern beans work too.

Italian herbs, thyme, smoked paprika, and cayenne add depth; cayenne can be replaced with chili flakes or omitted.

A final drizzle of olive oil enhances flavor.

Storage: Refrigerate up to 3–4 days or freeze in single portions after cooling completely.

Servings: 4 (about 1¼ cups each). Texture: creamy with chunky veg. Flavor: savory, herby, lightly spicy.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1.25 cups
Calories: 218
Sugar: 3
Sodium: 1133
Fat: 4
Saturated Fat: 1
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 37
Fiber: 11
Protein: 11
Cholesterol: 0