I made this soup because I needed a quick, warm meal on a busy week. I had a can of beans and a few veg. I wanted food that fills and feels simple to make. That is why I tried Butter Bean Soup one night. It worked well. It saved time and small food bits did not go to waste.
Now I make this soup when I want a plain, warm dinner. I cook it when I have little time or when I want to feed a few people fast. The soup is easy to change. I can add bread or a side salad. It often becomes the meal for a short weeknight or a slow lunch.
This is a simple soup with butter beans, veg, and warm spice. It tastes mild, a bit smoky from paprika, and creamy from the beans. People make it in cool weather or when they want a light, filling meal. It works for lunch, dinner, or when you need a plain dish to share. If you like other bean soups, try a related one like this easy pinto bean soup for cold nights to compare textures and flavors.
Why make this recipe
This recipe saves time and uses few tools. You can make a pot in about 35 minutes. It uses canned beans to cut prep time. The soup has good flavor with simple spices. It fits a daily meal plan and works for meal prep. You can serve it plain or dress it up. If you want a more herbal, Italian note, see a similar idea like a Tuscan white bean soup for swaps and ideas.
How to make this recipe
You start by softening the onion and building flavor with garlic and spices. Then add the veg and let them cook a bit. Part of the beans get blended to thicken the soup. You mix the puree back with the whole beans and add broth. Then you simmer so the veg and beans get soft and the broth tastes good. The pot needs a gentle simmer and a lid left a little open. Near the end you check the salt and add oil or pepper to finish.
Ingredients
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
These ingredients make a smooth, tasty soup. The oil and onion start the flavor base. Garlic and spices add warmth and depth. Carrots and celery add bite and a little sweetness. Half the beans get pureed to give the soup body. The broth and water set the thinness. The bay leaf gives a quiet herb note. Salt and pepper finish the taste. Extra oil at the end adds shine and flavor.
Directions
Heat oil in a large heavy based pot over medium heat. Add onion and cook until soft and translucent, about 3-5 minutes. Stir in garlic, spices and herbs and cook until fragrant, about 30 seconds. Finally, add diced carrots and celery, toss to combine., Meanwhile, add 1 ½ of beans and 1 cup of water to a blender or a food processor and blend until smooth, then transfer pureed beans and whole beans to the pot. Add broth, bay leaf, salt and pepper and bring to a simmer over medium-high heat., Reduce the heat as necessary to maintain a gentle simmer, cover leaving the lid slightly ajar, and cook until the broth is flavorful and beans and vegetables are tender, about 25 minutes., Turn the hear off, taste and adjust the seasoning if needed and serve with a drizzle of extra virgin olive oil and freshly ground black pepper if desired. Enjoy with crusty bread or croutons.
Notes:
- Browning the onion softens sharpness and builds flavor. Do not rush this step.
- Blending half the beans makes the soup creamy without cream. Use caution when blending hot liquid.
- Simmer with the lid slightly open so the soup reduces a little and the flavors concentrate.
- Taste near the end and add salt slowly. A little olive oil on top boosts the mouthfeel.
How to serve this recipe
Serve the soup hot in bowls. Drizzle a little extra olive oil on top. Add a grind of black pepper. Serve with crusty bread, toast, or croutons for a simple meal. You can top with chopped parsley or a squeeze of lemon if you like a fresh note. For a fuller plate, add a small salad or roasted veg on the side. The soup also works well as a starter before a main dish.
How to store this recipe
Cool the soup to room temp before you put it in a container. Store in a sealed container in the fridge for up to 4 days. To freeze, use a freezer-safe container and leave some room for expansion. The soup keeps for 2–3 months in the freezer. Thaw in the fridge overnight and reheat on the stove over low heat. Stir while reheating and add a splash of water or broth if it is too thick.
Tips to make this recipe
Use good olive oil for the finish, but any oil will work to cook. If the soup is too thick, add a little more water or broth. If it is too thin, simmer with the lid off a bit to reduce. Blend half the beans for a creamy texture; a full blend makes it very thick. Watch salt levels if your broth is not low sodium. If you overcook the veg, the texture will be soft but still fine in a blended soup.
Variation
Swap herbs and spices to change the mood. Use rosemary instead of thyme for a pine note. Add a chopped tomato or a splash of vinegar for acidity. For a smoky kick, add more smoked paprika or a small dash of liquid smoke. If you want a green boost, stir in chopped spinach near the end. The recipe is simple, so swaps are easy and do not break the base method.
FAQs
Q: Can I use dried beans?
A: Yes, but soak and cook them first. They need longer cooking time.
Q: Can I use chicken broth?
A: Yes. It changes the dish to a non-veg option and adds meat flavor.
Q: Can I leave out the cayenne?
A: Yes. It only adds a small heat element.
Q: Is this good for meal prep?
A: Yes. It stores well and tastes good reheated.
Conclusion
This soup is easy to make and feeds a few people with little fuss. It uses common pantry items and takes about 35–45 minutes from start to finish. The method is clear: cook aromatics, add veg, blend some beans, then simmer. For more ideas on butter bean recipes and ways to tweak this soup, see this detailed version at Butter Bean Soup – The clever meal and another take at Butter Bean Soup – Healthy and Delicious Vegan Soup. These pages show small changes you can try at home.
Print
Butter Bean Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy butter bean soup that’s warm, filling, and perfect for busy weeknights.
Ingredients
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1 onion, diced
- 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 oil in a large heavy-based pot over medium heat. Add onion and cook until soft and translucent, about 3-5 minutes.
- Stir in garlic, spices, and herbs and cook until fragrant, about 30 seconds.
- Add diced carrots and celery, toss to combine.
- Meanwhile, add 1 ½ of the beans and 1 cup of water to a blender or food processor and blend until smooth, then transfer pureed beans and whole beans to the pot.
- Add broth, bay leaf, salt, and pepper and bring to a simmer over medium-high heat.
- Reduce the heat as necessary to maintain a gentle simmer, cover leaving the lid slightly ajar, and cook until the broth is flavorful and beans and vegetables are tender, about 25 minutes.
- Turn off the heat, taste, and adjust the seasoning if needed. Serve with a drizzle of extra virgin olive oil and freshly ground black pepper if desired.
Notes
Browning the onion softens sharpness and builds flavor. Blending half the beans makes the soup creamy without cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
