Ingredients
Scale
- 1 cup dry butter beans (or canned beans)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley (for garnish, optional)
Instructions
- Soak the dry butter beans overnight or use canned beans, draining and rinsing them.
- In a large pot, heat olive oil over medium heat and sauté chopped onion, carrots, and celery until softened (about 5-7 minutes).
- Add minced garlic and cook for another minute until aromatic.
- Pour in the broth, add the cooked beans, thyme, smoked paprika, and seasoning to taste.
- Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
- Adjust seasoning as needed and garnish with fresh parsley before serving.
Notes
This soup can easily be customized to fit vegan or gluten-free diets. Pair with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg