Butter Bean Soup Recipes Vegetarian That Taste Amazing

Updated On: October 7, 2025

Butter bean soup is a hearty, comforting dish that’s perfect for anyone looking to enjoy a nutritious and satisfying vegetarian meal. Butter beans, also known as lima beans, offer a creamy texture and mild flavor that pairs beautifully with fresh vegetables and aromatic herbs.

This soup is not only easy to prepare but also packed with protein and fiber, making it an excellent choice for meatless Mondays or cozy dinners on chilly evenings. Whether you’re a seasoned vegetarian or simply want to add more plant-based meals to your diet, these butter bean soup recipes will become a staple in your kitchen.

Let’s dive into the delicious world of butter bean soups that are both wholesome and bursting with flavor!

Why You’ll Love This Recipe

This butter bean soup recipe is incredibly versatile, nourishing, and easy to make. You’ll love how the combination of soft butter beans and vibrant vegetables creates a rich, creamy texture without the need for any dairy or meat.

It’s naturally gluten-free, vegan, and packed with essential nutrients like iron, potassium, and plant-based protein. Plus, it’s a budget-friendly meal that you can prepare in one pot, making cleanup a breeze.

Whether you’re cooking for one or feeding a family, this soup is easily scalable and adaptable to your pantry staples. The warming spices and herbs infuse the broth with layers of flavor, creating a satisfying bowl of comfort that’s perfect for lunch or dinner.

If you’re curious about expanding your vegetarian recipe repertoire, this soup is a fantastic place to start!

Ingredients

  • 2 cups dried butter beans (or 3 cups canned, drained and rinsed)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium potato, peeled and diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or cilantro for garnish
  • Optional: 1 teaspoon chili flakes for a spicy kick

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board and sharp knife
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Blender or immersion blender (optional, for creamier texture)
  • Colander (if using dried beans)

Instructions

  1. Prepare the butter beans: If using dried butter beans, soak them overnight in plenty of cold water. Drain and rinse before cooking. If using canned, simply drain and rinse under cold water.
  2. Sauté the aromatics: Heat the olive oil in your pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
  3. Add vegetables and spices: Stir in the diced carrots, celery, and potato. Sprinkle the smoked paprika, cumin, and bay leaf over the vegetables, stirring well to coat everything evenly.
  4. Add beans and liquids: Pour in the vegetable broth and canned diced tomatoes with their juices. Add the soaked (or canned) butter beans. Stir to combine.
  5. Simmer the soup: Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 60-75 minutes if using dried beans, or 25-30 minutes if using canned, until the beans and vegetables are tender.
  6. Season and blend (optional): Remove the bay leaf. Taste and season with salt, pepper, and chili flakes if desired. For a creamier soup, use an immersion blender to blend about half the soup, then stir to combine.
  7. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm.

Tips & Variations

“For extra depth, roast the vegetables before adding them to the soup, or toss in some fresh greens like spinach or kale during the last 10 minutes of cooking.”

  • Use vegetable stock cubes if you don’t have fresh broth on hand.
  • For an added smoky flavor, try adding a chipotle pepper in adobo sauce.
  • Substitute butter beans with cannellini or great northern beans if you prefer.
  • Add diced bell peppers or zucchini for more veggie variety.
  • Serve with a squeeze of fresh lemon juice to brighten the flavors.

Nutrition Facts

Nutrient Amount per serving (1.5 cups)
Calories 250 kcal
Protein 14 g
Carbohydrates 38 g
Fiber 12 g
Fat 4 g
Sodium 550 mg
Vitamin A 85% DV
Iron 20% DV

Serving Suggestions

This butter bean soup pairs wonderfully with rustic whole-grain bread or a warm pita for dipping. You can also serve it alongside a fresh green salad dressed with lemon vinaigrette for a light, balanced meal.

For a more indulgent twist, top your soup with a dollop of vegan sour cream or sprinkle with toasted pumpkin seeds for a delightful crunch. If you’re interested in other vegetarian soups, you might enjoy our Lectin Free Soup Recipes, perfect for wholesome comfort food.

More Delicious Butter Bean Soup Recipes

Classic Creamy Butter Bean Soup

A simple take on the classic, this recipe uses butter beans, leeks, and potatoes blended into a silky, creamy soup. It’s perfect for when you want something smooth and comforting.

Spiced Moroccan Butter Bean Soup

Infused with cumin, coriander, and cinnamon, this soup brings a warm, exotic flair to your dinner table. Add chopped tomatoes and fresh cilantro for an authentic taste.

Butter Bean and Kale Soup

Adding nutrient-rich kale to the butter bean base makes this soup a powerhouse of vitamins and minerals. Garlic and lemon juice brighten the flavors while keeping it light and healthy.

Tomato and Butter Bean Soup with Basil

This vibrant soup combines the sweetness of tomatoes with tender butter beans, finished with fresh basil and a splash of olive oil. It’s light, fresh, and perfect for spring or summer evenings.

Hearty Butter Bean and Vegetable Soup

Loaded with carrots, celery, potatoes, and even some corn, this chunky soup is a meal in itself. It’s great for batch cooking and tastes even better the next day!

If you want to explore more vegetarian dishes to complement your butter bean soup, check out our Lemon Ricotta Pasta With Arugula Recipe or our Lion’S Mane Mushroom Crumble Recipes for creative and delicious plant-based options.

Conclusion

Butter bean soup is a wonderfully versatile dish that suits many tastes and dietary preferences. Whether you’re craving something smooth and creamy or chunky and packed with vegetables, these vegetarian butter bean soup recipes offer something for everyone.

They’re easy to prepare, nutritious, and full of comforting flavors that make a perfect weeknight dinner or a satisfying lunch. The best part?

You can customize them with your favorite vegetables and spices to create your own signature soup.

Try making a batch this week and enjoy leftovers that taste even better the next day. Don’t forget to explore the links above for more inspiring vegetarian recipes that will keep your meals exciting and delicious.

Happy cooking!

📖 Recipe Card: Vegetarian Butter Bean Soup

Description: A hearty and creamy butter bean soup packed with vegetables and herbs. Perfect for a nutritious and comforting meal.

Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M

Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 3 cups cooked butter beans (or 2 cans, drained and rinsed)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups chopped kale or spinach
  • 1 tablespoon lemon juice

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.
  3. Stir in thyme and smoked paprika; cook for 1 minute.
  4. Add vegetable broth and butter beans; bring to a boil.
  5. Reduce heat and simmer for 25 minutes.
  6. Add kale or spinach and cook for another 5 minutes until wilted.
  7. Season with salt, pepper, and lemon juice.
  8. Serve hot.

Nutrition: Calories: 220 kcal | Protein: 12 g | Fat: 6 g | Carbs: 30 g

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Photo of author

Marta K

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