Butter Bean Soup

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This smoky butter bean soup made with canned butter beans, corn, tomatoes and veggies is an easy one-pot vegan recipe finished with lemon and herbs.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 small onion, roughly chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 15 ounce cans butter beans, drained and rinsed
1 15 ounce can sweet corn
1 15 ounce can diced tomatoes
4 cups low sodium vegetable broth
1 lemon, juice
1 tablespoon chopped parsley, plus more serving

Instructions

In a large saucepan, heat the olive oil over medium heat. Sauté the onions, carrots and celery until they start to soften, about 4 minutes.
Add the tomato paste, garlic, cumin, smoked paprika, salt and pepper, cooking until fragrant, about 1-2 minutes.
Add the beans, corn, diced tomatoes and vegetable broth. Bring the soup to a boil and lower the heat to simmer for 15-20 minutes until the soup reduces slightly.
Squeeze in the lemon juice and stir in the parsley.
Divide into bowls and top with additional parsley as desired.

Notes

If you can’t find butter beans, you can substitute with cannellini beans or great northern beans.

Let the soup cool to room temperature before storing in an airtight container in the refrigerator up to 3 days or in the freezer up to 1 month. It makes it easier to thaw if you divide the soup into individual portions. Thaw the soup before reheating. You can warm it on the stove over low to medium heat or in the microwave.

Nutrition