Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Butter Bean Soup
Creamy butter beans and veggies are mixed in vegetable broth to make this vegetarian butter bean soup recipe.
Course
Soup
Cuisine
American
Keyword
easy, vegan, vegetarian
Prep Time
10
minutes
minutes
Cook Time
33
minutes
minutes
Total Time
43
minutes
minutes
Servings
6
Calories
92
kcal
Author
Lindsay Moe
Ingredients
2
Tablespoons
olive oil
2
ribs
celery
diced
2
carrots
diced
1
large
onion
diced
2
cloves
garlic
minced
2
Tablespoons
all purpose flour
unbleached
32
ounces
vegetable broth
2
15 ounce cans
butter beans
rinsed and drained
14
ounces
diced tomatoes
1
bay leaf
dried
coarse kosher salt
freshly ground black pepper
fresh chopped parsley
optional
fresh chopped thyme
optional
crushed red pepper flakes
optional
Instructions
Heat oil in a large pot or dutch oven over medium heat.
Add the celery, carrots, onion, and garlic and cook, stirring occasionally, until softened, about 10 minutes.
Add the flour and cook, stirring, for one minute.
Add the broth, butter beans, diced tomatoes, and bay leaf. Season with salt and pepper to taste. Stir to combine, and bring to a boil.
Reduce the heat and simmer, uncovered, 10-20 minutes. Remove the bay leaf. Garnish with freshly chopped parsley, thyme, and crushed red pepper flakes.
Video
Notes
Tips for customizing your butter bean soup:
Add a spoonful of
homemade pesto
to each bowl when serving
Swap the butter beans for other white beans such as great northern, cannellini, or garbanzo
Add other veggies like cooked diced zucchini or corn
Top finished soup with a sprinkling of parmesan cheese (not vegan,
check for vegetable rennet to keep it vegetarian
)
Nutrition
Calories:
92
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
725
mg
|
Potassium:
261
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
3856
IU
|
Vitamin C:
10
mg
|
Calcium:
40
mg
|
Iron:
1
mg