Description
A comforting and hearty butter bean soup, perfect for any season, packed with fresh vegetables and fragrant herbs.
Ingredients
Scale
- 1 cup butter beans (lima beans), cooked
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Olive oil for sautรฉing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sautรฉ until the vegetables are soft.
- Stir in the minced garlic, thyme, and rosemary, cooking for another minute.
- Add the cooked butter beans and vegetable broth to the pot. Bring to a boil and then reduce to a simmer for 15 minutes.
- Stir in the coconut milk, and season with salt and pepper to taste.
- Blend the soup to your desired consistency, or leave it chunky. Serve hot.
Notes
For a little kick, garnish with fresh herbs or chili flakes. Pairs well with crusty bread or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg