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Butter Bean Soup

Simple Butter Bean Soup Recipe

Butter Bean Soup is a vegetable-based soup where butterbeans play the main role. Butter beans, also called lima beans, have a softtexture and mild taste. They absorb flavors well from herbs, garlic, onion, andbroth. This soup often includes carrots, celery, olive oil, and lemon juice forbalance.
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Prep Time 15 minutes
Cook Time 35 minutes
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 2 cans 15 oz each butter beans, drained and rinsed
  • 4 cups vegetable broth low sodium
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Cutting board
  • Sharp chef’s knife
  • Wooden spoon or heat-safe spatula
  • Measuring Cups and Spoons
  • Blender or Immersion Blender
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrot, and celery. Stir and cook for 5 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add butter beans, broth, thyme, bay leaf, salt, and pepper.
  5. Bring the soup to a gentle boil.
  6. Lower heat and simmer for 25 minutes.
  7. Remove bay leaf. Blend half the soup if you want a creamy texture.
  8. Stir in lemon juice. Taste and adjust seasoning.
  9. Serve hot with parsley on top.

Notes

Butter Bean Soup depends on balance, not speed. Always sauté vegetables fully before adding liquid. This step builds flavor from the start. Use low-sodium broth so you control salt levels. If the soup thickens too much, add warm water or broth in small amounts.