Butter Bean Soup
A creamy, hearty soup made with butter beans and vegetables, perfect for cozy nights.
Ingredients
For the Soup
- 1 can butter beans (lima beans), drained and rinsed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- to taste Olive oil for sautéing
For Garnish
- Fresh herbs (optional)
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onions, carrots, and celery to the pot. Sauté until they soften, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
Cooking
- Toss in the butter beans, vegetable broth, thyme, oregano, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 15-20 minutes.
- For a creamier texture, use an immersion blender to blend part of the soup, leaving some beans whole.
Serving
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup stores well for meal prep and can be refrigerated for up to 4 days or frozen for up to 3 months. It tastes even better the next day and can be accompanied by crusty bread or a salad.