Creamy Butter Bean Soup with No Tomatoes
A hearty and creamy plant-based soup made with butter beans, vegetables, and herbs. Naturally vegan, fiber-rich, and perfect for cozy nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 cans butter beans (drained and rinsed)
4 cups vegetable broth
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
1 tbsp olive oil
1 tsp dried thyme
1 bay leaf
1 tbsp lemon juice or apple cider vinegar
Salt and pepper to taste
Optional: 1 cup diced tomatoes or 1 tbsp tomato paste
Optional: chopped parsley for garnish
Instructions
- Heat olive oil in a large pot. Sauté onion, carrot, and celery for 5–6 minutes.
- Add garlic, thyme, and bay leaf. Cook 1 minute more.
- Add butter beans, broth, and tomatoes (if using). Bring to a boil.
- Simmer uncovered for 15–20 minutes.
- Mash some beans for creaminess.
- Stir in lemon juice, adjust seasoning, and remove bay leaf.
- Serve hot with parsley or olive oil drizzle.
Notes
Add spinach or kale at the end for extra greens. Use immersion blender for a smoother texture. Keeps well for 4–5 days.