Butter Bean Soup
A delightful and comforting soup made with butter beans, fresh vegetables, and aromatic spices, perfect for any time of the year.
Ingredients
Base Ingredients
- 1 can butter beans (lima beans), drained and rinsed
- 1 cup vegetable broth
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 piece carrot, diced
- 1 piece celery stalk, diced
- 1 cup spinach or kale, chopped
Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste Salt and pepper
Cooking
- 2 tablespoons olive oil for sautéing
- to garnish Fresh herbs (optional)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté for 2-3 minutes until soft and translucent.
- Introduce the diced carrot and celery. Stir occasionally for 5-7 minutes until tender and fragrant.
Cooking
- Add the drained and rinsed butter beans and vegetable broth into the pot.
- Stir in the dried thyme and smoked paprika, and bring to a gentle simmer.
- Allow to cook for 10-15 minutes to meld the flavors.
- Fold in the chopped spinach or kale and cook until the greens are tender, about 2 minutes.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
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Notes
For a creamier texture, blend a portion of the soup. Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for later use.