4.9 from 42 votes
Butter Bean Soup
Butter Bean Soup with carrots, celery, and fresh dill in a flavorful vegan broth. Healthy, kosher, parve.
Prep Time
2 hrs
Cook Time
1 hr 30 mins
Total Time
3 hrs 30 mins
Servings:
8
servings
Calories:
294 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 pound butter beans or 6 cups cooked or canned butter beans - you can sub cannellini or navy beans, dry
- 1/4 cup extra virgin olive oil
- 1 sweet onion peeled and chopped, large
- 2 cloves garlic minced
- 2 carrot peeled and sliced into rounds
- 2 celery ribs, sliced
- 14 ounces crushed tomatoes (1 can - fire roasted is ok)
- 3 tablespoons tomato paste
- 6 tablespoons dill fresh chopped, divided
- 1 bay leaf
- salt
- black pepper
Instructions
- Cover the dry beans with cold water and soak them overnight. Drain and rinse.
- Alternatively, if you’re running short on time, you can quick soak the beans. To do this, in a medium pot bring 8 cups of water to a boil. Add dry lima beans and boil for 3 minutes.Remove pot from heat and allow the beans to soak in the hot water for 2 hours to soften.Drain and rinse until water runs clear. Remove any bean skins that have come loose and discard.
- In a large pot, heat up ¼ cup extra virgin olive oil over medium high heat until hot (not smoking). Add chopped onion to the pot and sauté for about 10 minutes until softened. Add the minced garlic and sauté for 3-4 minutes more until fragrant.
- Add carrot, celery, and soaked lima beans to the pot.Cover the ingredients with 8 cups of water (if using canned beans, add 6 cups of water) and bring to a slow boil for a few minutes. Skim any foam that rises to the top of the pot.
- When foam dissipates, add the crushed tomatoes and tomato paste to the pot, along with ¼ cup of fresh chopped dill and bay leaf. Season with salt and pepper to taste.
- Let the soup simmer for 75-90 minutes until beans are nice and tender. If using canned beans, you will only need to simmer the soup for 30 minutes or so. If the soup becomes too thick while it’s cooking, add a little more water. Taste and season again towards the end of cooking, if needed.
- Ladle soup into bowls and serve garnished with the remaining fresh dill.
Cup of Yum
Nutrition Information
Calories
294kcal
(15%)
Carbohydrates
46g
(15%)
Protein
14g
(28%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
145mg
(6%)
Potassium
1308mg
(28%)
Fiber
13g
(52%)
Sugar
11g
(22%)
Vitamin A
2814IU
(56%)
Vitamin C
10mg
(11%)
Calcium
84mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 294
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 145mg | 6% |
| Potassium | 1308mg | 28% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 2814IU | 56% |
| Vitamin C | 10mg | 11% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.