Cozy Butter Bean Soup Recipe
As the chill of autumn sets in, there’s nothing quite like a warm, creamy soup to wrap around your soul like a favorite blanket. This Butter Bean Soup is a lovely embrace of flavors that conjures up memories of cozy family dinners and hearty meals shared around the table. It’s a delightful dish that speaks of simplicity and comfort, perfect for an easy weeknight dinner. With each spoonful, you can expect a rich, velvety texture and a rich layer of spices that’ll fill your kitchen with an enticing aroma. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this soup can be whipped up in just 30 minutes.
- Nutritious Comfort: Packed with fiber-rich butter beans and fresh veggies, it’s a healthy choice that doesn’t skimp on taste.
- Versatile Ingredients: Use whatever veggies you have on hand for a customizable soup.
- Kid-Friendly: The creamy texture and mild flavors make it a hit with the whole family.
- Perfectly Cozy: Serve it alongside crusty bread or croutons for the ultimate comfort meal.
What You’ll Need
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1 onion, diced (any color)
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 2 medium-sized carrots, diced
- 2 medium-sized celery ribs, diced
- 2 cans (14oz/400 grams each) butter beans, drained
- 1 cup (240 ml) water
- 2 cups (480 ml) low sodium vegetable broth
- 1 bay leaf
- ¾ teaspoon fine salt, or to taste
- ¼ teaspoon freshly ground black pepper, plus more to serve
How to Make Butter Bean Soup
- Heat the Oil: In a large heavy-based pot, warm the olive oil over medium heat.
- Sauté the Onion: Add the diced onion and cook until it is soft and translucent, about 3-5 minutes.
- Add Garlic & Spices: Stir in the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook until the mixture is fragrant, about 30 seconds.
- Incorporate Veggies: Toss in the diced carrots and celery; combine well with the onion mixture.
- Blend the Beans: Meanwhile, in a blender or food processor, combine 1 ½ cans of butter beans and 1 cup of water. Blend until smooth.
- Combine Ingredients: Transfer the blended beans back to the pot along with the remaining whole beans. Add in the vegetable broth, bay leaf, salt, and pepper. Bring to a gentle simmer over medium-high heat.
- Simmer: Reduce the heat to maintain a gentle simmer, cover with the lid slightly ajar, and cook until the vegetables are tender and the broth is flavorful, about 25 minutes.
- Taste & Serve: Turn off the heat, taste the soup, and adjust the seasoning as needed. Serve hot with a drizzle of extra virgin olive oil and freshly ground black pepper. Enjoy it with a side of crusty bread or croutons.
Delicious Variations to Try
- Creamy Spinach Addition: Stir in a couple of handfuls of fresh spinach towards the end of cooking for a pop of color and nutrients.
- Zesty Lemon Twist: Squeeze some fresh lemon juice into the soup just before serving for a bright, zesty flavor that balances the creaminess.
- Smoky Bacon Flavors: For an indulgent twist, add some crispy turkey bacon bits on top for a smoky crunch.
- Hearty Greens: Toss in some chopped kale or Swiss chard for an extra boost of fiber and a beautiful green hue.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This soup stores beautifully in the fridge for up to 4 days. Just reheat on the stove before serving.
- Freezer-Friendly: Portion out leftovers in freezer-friendly containers, and it can last for up to 3 months. Perfect for those last-minute cozy meal cravings!
- Ingredient Swaps: Don’t have all the spices? You can substitute with what you have on hand! A sprinkle of curry powder or a dash of cumin could add a delightful twist.
- Slicing Tricks: To make dicing those veggies quicker, slice them into thick strips first and then chop them into small pieces.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 220
- Carbohydrates: 35g
- Sugars: 3g
- Fat: 4g
- Protein: 10g
- Sodium: 600mg
Frequently Asked Questions
- Can I make this ahead? Yes! It stores well in the fridge for a few days and can be frozen for longer storage.
- Can I use different ingredients? Absolutely! Feel free to swap the veggies based on your preferences or what you have available.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- How long does it last? If stored properly, the soup can last in the fridge for about 4 days and in the freezer for about 3 months.
A Cozy Closing Note
This Butter Bean Soup isn’t just a recipe; it’s a hug in a bowl that brings warmth and comfort to your day. With its creamy texture and rich flavors, you’ll find yourself returning to this dish again and again, particularly as the temperatures drop. Save this Butter Bean Soup to your cozy meal board so it’s ready when you need a comforting treat!
Print
Cozy Butter Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm, creamy Butter Bean Soup that wraps around you like a favorite blanket, perfect for comforting dinners.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1 onion, diced (any color)
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 2 medium-sized carrots, diced
- 2 medium-sized celery ribs, diced
- 2 cans (14oz/400 grams each) butter beans, drained
- 1 cup (240 ml) water
- 2 cups (480 ml) 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 the olive oil in a large heavy-based pot over medium heat.
- Sauté the diced onion until soft and translucent, about 3-5 minutes.
- Add the minced garlic, smoked paprika, Italian herb seasoning, dried thyme, and cayenne pepper. Cook until fragrant, about 30 seconds.
- Incorporate the diced carrots and celery, mixing well with the onion mixture.
- Blend 1 ½ cans of butter beans with 1 cup of water until smooth.
- Combine the blended beans back into the pot with the remaining whole beans, vegetable broth, bay leaf, salt, and pepper. Bring to a gentle simmer.
- Simmer for about 25 minutes until vegetables are tender and the broth is flavorful.
- Taste the soup, adjusting seasoning as needed. Serve hot, drizzled with extra virgin olive oil and freshly ground black pepper.
Notes
This soup stores beautifully; refrigerate for up to 4 days or freeze for up to 3 months. Feel free to swap ingredients based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
