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Butter Bean Soup

Butter bean soup simmers with onion, carrot, celery, thyme, and vegetable broth for a hearty, savory bowl. Mash some of the beans against the pot to give the soup a naturally creamy texture, then finish with lemon juice.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 carrot medium, diced
  • 1 celery stalk, diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups low-sodium vegetable broth
  • 2 can (15 oz) butter beans drained and rinsed
  • 1 bay leaf
  • 1 tbsp lemon juice

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat.
  2. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, 6 to 8 minutes.
  3. Stir in the garlic, thyme, salt, and pepper and cook for 30 seconds.
  4. Add the broth, butter beans, and bay leaf, and bring to a boil.
  5. Reduce the heat and simmer uncovered for 15 to 20 minutes.
  6. Remove the bay leaf.
  7. Mash about 1 cup of the beans against the side of the pot to thicken the soup.
  8. Stir in the lemon juice and serve.

Notes

For a thicker soup, mash the beans firmly against the pot before stirring in the lemon juice. Refrigerate leftovers for up to 4 days or freeze them for up to 3 months. For a gluten-free bowl, check that the vegetable broth is certified gluten-free.