A bowl of creamy and filling butter bean soup is just what you need on a cold day. This nutritious vegan option soup is budget friendly and a great way to get more beans in your diet. This nourishing soup has some vegetables blended into it and it makes a filling lunch or light dinner.
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Have you ever had bean soup before? It's so creamy and comforting - if you haven't had it then you are missing out. Butter bean soup is our favourite because the buttery beans make this a really creamy soup that feels far more indulgent than it actually is.
Our cupboard is always packed full of beans, because they are so versatile and perfect for making meals when you are on a tight budget. Really, all you need is beans and stock, but we have added a few extras to make this soup really special.
If you are looking for other ways to use butter beans, then why not try our awesome White Bean Salad, easy Butter Bean Hummus, quick Butter Bean Gnocchi , delicious Slow Cooker Butter Beans or our vegan White Bean Pasta?
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Why You Will Love It
- A great way to use beans - Beans are so nutritious (more on that below). If you are looking for more ways to get beans in your diet, then blending them into a soup is an easy way to do it.
- Protein packed - This is a hearty and filling soup, all thanks to the beans that are protein packed. This will help you feel fuller for longer.
- Budget friendly - Beans are a great way to make meals on a budget and this butter bean soup is very cheap to make.
- Quick and easy - This soup is ready in just 20 minutes and it is so easy to make.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oil - We used olive oil to cook the shallots and carrots in. You could use sunflower or vegetable oil instead.
- Shallots - This is the base of the soup. We used shallots because they are nice and sweet, but you could swap them for a small brown onion instead.
- Carrots - This is an easy way to add some vegetable to the soup. Make sure to dice the carrots very very finely, as this is a quick cooking soup, so you want the carrots to be softened before blending.
- Butter beans - The star of the soup. We used a can of butter beans. Don't throw away the liquid in the can, as is added to the soup and helps make it creamy.
- Stock - We used vegetable stock, but you can use chicken stock which will give it a richer flavour. Try to use the best quality stock you can, as you really will be able to taste the difference.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Butter Bean Soup
One: Heat the oil in a large pan and add the carrots and shallots. Cook on a low heat for 5 minutes.
Two: Add the butter beans (including the water from the can).
Three: Add the stock and seasoning. Simmer for 10 minutes.
Four: Blend until smooth. Serve topped with chopped bacon and chives (both optional).
What to Serve with Butter Bean Soup
We topped this deliciously creamy soup with some chopped cooked bacon and chives. The bacon adds some nice crunch to the smooth soup, as well as saltiness so you don't need to add extra seasoning. The chives add some freshness, but they are both optional.
We also love serving this butter bean with some crunchy croutons on top. We make our own easy croutons by chopping up some bread into squares and drizzling over a little olive oil and a sprinkle of garlic granules and dried herbs.
Put them in the oven for about 5 minutes to crisp up. Perfect for adding to soups and salads. Have you tried our Sourdough Croutons?
We also love soup with our Easy Bagels, Slices of Homemade White Bread, Cheesy Garlic Bread or Garlic and Rosemary Focaccia, which are all really easy and delicious homemade breads.
Storage
Store: This soup is always best eaten fresh, however if you do have leftovers then you can keep it in the fridge for up to 3 days. Let it cool down and then store in an air tight container in the fridge.
Freeze: This freezes really well. The texture may be a bit different, but it will be fine once heated through. Allow it to completely cool first and then portion it out into air tight containers or freezer bags (these are great for space saving as you can lay them flat) and then it will keep in the fridge for up to 3 months.
Defrost: Defrost in the fridge overnight.
Reheat: Once fully defrosted, you can reheat it in the microwave or heat it through on the hob.
Dannii's Top Tips
- Keep this vegan by using a vegetable stock.
- You may need to add a little bit more stock to the soup after blending, depending on the consistency that you want. If you have cooked the soup on too high a heat, then it will need more stock, otherwise it will be very thick. But, you might like it that way.
- Make this soup even more indulgent by adding some chopped bacon on top.
- Top with some toasted seeds to add some crunch.
- Use a stick blender to blend this soup. If you are going to use a jug blender, make sure it cools down first, as putting hot soup in can cause it to break.
- If you are making this soup for young children, then use a low salt stock.
Frequently Asked Questions
This version isn't vegan as we have used chicken stock, which gives a real depth of flavour. To keep it vegan, simply swap for a vegetable stock.
Yes, this can be gluten free if you use a gluten free stock and make sure that there is no cross contamination.
If your soup is too thick, then you may have cooked it at too high a temperature. Simply add a little more stock until it is the desired consistency. Equally, if it is too thin that you might not have had the heat high enough. Let it simmer a little longer to thicken up.
To thicken the soup, you will need to make a cornflour slurry. Simply mix together equal parts cornflour and water and then whisk that mixture into the soup. Usually 2 tablespoons of cornflour and 2 tablespoons of water mixed together does the job. You can use this tip for thin stews too.
Yes, you can make this in advance and then leave it to cool in the pan, cover and refrigerate the whole pan. Then, when you want to serve it you can put the whole pan (uncovered) on the hob and heat it through.
Yes, you can cook dried butter beans before using them in this recipe. Dried beans work out cheaper and you can buy them in bulk.
More Soup Recipes
If you've tried this butter bean soup recipe, then let us know how you got on in the comments below.
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Recipe
Butter Bean Soup
Ingredients
- 1 tablespoon of Olive oil
- 3 Shallots - finely diced
- 230 g (1.75 cups) of Carrot - finely diced
- 235 g (1.25 cups) of Butter beans - (canned, including water)
- 500 ml (2 cups) of Chicken stock
- 1 pinch of Sea salt and ground black pepper
- Bacon - cooked and chopped (optional)
- Chives - finely chopped (optional)
Instructions
- Heat 1 tbsp of Olive oil in a large pan and add 230 g of Carrot and 3 Shallots. Cook on a low heat for 5 minutes.
- Add 235 g of Butter beans (including the water from the can).
- Add 500 ml of Chicken stock and 1 pinch of Sea salt and ground black pepper. Simmer for 10 minutes.
- Blend until smooth. Serve topped with chopped Bacon and Chives (both optional).
Recipe Video
Recipe Tips
- Keep this vegan by using a vegetable stock.
- You may need to add a little bit more stock to the soup after blending, depending on the consistency that you want. If you have cooked the soup on too high a heat, then it will need more stock, otherwise it will be very thick. But, you might like it that way.
- Make this soup even more indulgent by adding some chopped bacon on top.
- Top with some toasted seeds to add some crunch.
- Use a stick blender to blend this soup. If you are going to use a jug blender, make sure it cools down first, as putting hot soup in can cause it to break.
- If you are making this soup for young children, then use a low salt stock.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Bails says
Delicious thanks. I made this with croutons and bacon as you suggested. Very happy about it freezing too.
Jean Rice says
With the current cold weather in the UK I made this soup for the first time today and served it with homemade brown Soda Bread. Very easy to make and absolutely delicious. I've never had butter beans before but the flavour and texture is lovely. I am tempted to add a little bit of chilli flakes next time I make as we love spicy food. I'm just about to start making Leek and Potato soup this evening and then tomorrow I'm making sweet potato and chilli soup so the freezer will be well stocked for a little while.
Dannii Martin says
Ooh yum! You can't beat homemade bread with soup.
Vidya Narayan says
Loved the soup and the fact that it is naturally creamy and thick. Healthy weeknight meal that my family loves.
Nic says
Yummy! Thanks for a great recipe! I also love that it's dairy free so I can make it for my sister in law and niece.
Jill says
This soup is so pretty and I loved that it is pureed. That means my kids might actually try it (because the beans are disguised). Thanks for the recipe!
Biana says
This soup looks delicious! I like that you don't even add cream and it is so creamy anyway.
Seema says
The soup was perfect in every spoonful. I loved the velvety creaminess of these beans.
Tannietwee says
This is delicious, definitely on my keeper list of recipes! Thank you.
Dannii says
So glad you enjoyed it :)
Jacqueline Meldrum says
I think I'd have to use cannellini beans instead as I have a thing about butter beans from childhood. Don't ask!
Jess says
I do not have enough recipes that use butter beans. This is perfect!!
Sally Humeniuk says
I LOVE butter beans and this recipe is not only delicious but super flavorful. Easy to make vegan with vegetable stock, if needed. Healthy and full of flavor!
Jersey Girl Cooks says
So creamy and I love that it is dairy free since my daughter avoids dairy.