Introduction
Transform humble butter beans into a culinary masterpiece with this comforting, nutritious soup! Packed with protein and fiber, this recipe is perfect for a cozy night in or a healthy, satisfying lunch. We’ll show you how to elevate simple ingredients into a flavor-rich experience that nourishes your body and delights your taste buds. This recipe is easily adaptable to your dietary needs and preferences, making it a versatile addition to your weekly meal plan.
Why This Works
This recipe shines because of its incredible balance of flavors and textures. The creamy butter beans are perfectly complemented by the savory broth and aromatic herbs. It’s incredibly easy to make, requiring minimal chopping and only one pot, making it perfect for busy weeknights. The high protein and fiber content ensure you’ll feel full and satisfied, promoting a healthy and balanced diet.
Key Ingredients
- 🥕 1 large carrot, chopped
- 🧅 1 large onion, chopped
- 🧄 2 cloves garlic, minced
- 🌿 2 sprigs fresh rosemary
- 🌿 2 sprigs fresh thyme
- 🫘 2 cups dried butter beans, soaked overnight
- 🍅 1 (28-ounce) can crushed tomatoes
- 💧 6 cups vegetable broth
- 🧂 Salt and freshly ground black pepper to taste
- 🫙 1 tablespoon olive oil
Instructions
1️⃣ Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
2️⃣ Add the garlic, rosemary, and thyme and cook for another minute until fragrant.
3️⃣ Add the soaked butter beans, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans are very tender.
4️⃣ Remove the rosemary and thyme sprigs. Season with salt and pepper to taste.
5️⃣ Using an immersion blender (or carefully transferring to a regular blender), blend the soup until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
Handy Tips
- Soaking the butter beans overnight significantly reduces cooking time and improves their texture.
- For an even richer flavor, sauté the vegetables in a little butter or bacon fat instead of olive oil.
- Don’t be afraid to adjust the seasoning to your liking. A squeeze of lemon juice at the end brightens the flavors beautifully.
Heat Control
Simmering the soup over low heat ensures the beans cook evenly and the flavors meld beautifully. High heat can cause the soup to burn or the beans to become mushy. Maintaining a gentle simmer is key to achieving a creamy, flavorful result.
Crunch Factor
While this recipe creates a naturally creamy soup, you can add a crunch factor by topping it with toasted croutons, chopped fresh parsley, or a drizzle of your favorite extra virgin olive oil.
Pro Kitchen Tricks
- For a smoky flavor, roast the vegetables before adding them to the soup.
- Add a pinch of red pepper flakes for a touch of heat.
- To make this soup vegan, ensure your vegetable broth is vegan-friendly.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even more delicious the next day!
Gift Packaging Ideas
This soup makes a thoughtful and delicious gift! Package it in a beautiful jar or thermos, adding a handwritten recipe card for a personal touch.
Flavor Variations
🌟 Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
🌟 Herby: Incorporate fresh basil, oregano, or parsley along with the rosemary and thyme.
🌟 Creamy: Stir in a dollop of coconut milk or heavy cream before serving for extra richness.
🌟 Lemony: Add a squeeze of fresh lemon juice at the end for brightness and acidity.
Troubleshooting
- Beans too hard: If your beans aren’t tender after an hour, continue simmering until they reach the desired consistency. Adding an extra cup of broth might help.
- Soup too thick: Add more broth to thin the soup to your preferred consistency.
- Soup too thin: Simmer uncovered for a longer period to reduce the liquid.
FAQ
- Can I use canned butter beans? Yes, you can use canned butter beans, but be sure to drain and rinse them thoroughly before adding them to the soup. Reduce the cooking time accordingly.
- How many servings does this recipe make? This recipe makes approximately 6-8 servings.
- Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before freezing in airtight containers for up to 3 months.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free, provided you use a gluten-free vegetable broth.
- What can I use instead of rosemary and thyme? Other herbs such as sage, oregano, or marjoram would also work well.
Conclusion
We hope you enjoy this comforting and nutritious butter bean soup! It’s a perfect example of how simple ingredients can create a truly delicious and satisfying meal. Share this recipe with your friends and family – and let us know how you enjoyed it on RateMyRecipes!
Cozy Up with Creamy Butter Bean Soup
A warm and nourishing soup made with creamy butter beans, perfect for chilly days and boosting your wellness.
Ingredients
- 2 cups cooked butter beans
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sautu00e9 for about 5-7 minutes until the vegetables are softened.
- Stir in the cooked butter beans, vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- After the soup has simmered, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Stir in the coconut milk and heat through for an additional 5 minutes. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Tips
- For extra creaminess, you can add more coconut milk or a dollop of Greek yogurt when serving.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to a month.