Butter Bean Soup
A delightful and nourishing butter bean soup that's easy to make, perfect for chilly evenings, and packed with flavors and nutrients.
Ingredients
Main Ingredients
- 1 can butter beans (lima beans), drained and rinsed
- 1 cup vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 cup spinach or kale, chopped Use freshly washed greens.
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste salt and pepper
- as needed Olive oil for sautéing
- as needed Fresh herbs for garnish (optional)
Instructions
Preparation
- Heat a generous splash of olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until soft and translucent.
- Stir in the diced carrot and celery. Cook for 5-7 minutes until tender, stirring occasionally.
- Add the butter beans, vegetable broth, thyme, and smoked paprika. Stir to combine.
- Bring to a gentle simmer and cook for about 10-15 minutes.
- Fold in the chopped spinach or kale and cook for an additional 1-2 minutes until wilted.
- Season with salt and pepper to taste before serving.
- Serve warm and garnish with fresh herbs if desired.
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Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for longer storage. Reheat gently before serving.