Butter Bean Soup
A hearty and comforting Butter Bean Soup, combining creamy butter beans with fresh vegetables and herbs, perfect for a nutritious, plant-based meal.
Ingredients
Main Ingredients
- 1 can butter beans (lima beans), drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs for garnish (e.g., parsley or cilantro)
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened.
- Stir in garlic, thyme, and oregano; cook for another minute.
- Add butter beans, diced tomatoes, and vegetable broth; bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Use an immersion blender to blend the soup until creamy, if desired.
- Garnish with fresh herbs before serving.
Notes
Serve the Butter Bean Soup hot in bowls, topped with fresh herbs. It pairs well with crusty bread or a simple side salad. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage. For added flavor, sauté spices like cumin or paprika with the vegetables. Blend only half for a chunkier soup, and feel free to add other vegetables like spinach or zucchini.