Carrot Butter Bean Soup (Printer-friendly)
Comforting brothy soup with sweet carrots, creamy butter beans, and savory vegetable broth for any season.
# What You Need:
→ Vegetables
01 - 4 large carrots, peeled and sliced
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, sliced
04 - 2 garlic cloves, minced
05 - 1 small leek, white and light green parts sliced (optional)
→ Beans & Broth
06 - 2 cans (14 oz each) butter beans, drained and rinsed
07 - 6 cups low-sodium vegetable broth
08 - 2 tbsp olive oil
→ Herbs & Seasonings
09 - 1 bay leaf
10 - 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
11 - ½ tsp ground black pepper
12 - ¾ tsp sea salt (more to taste)
13 - ½ tsp smoked paprika (optional)
→ Garnishes
14 - 2 tbsp chopped fresh parsley
15 - Zest of ½ lemon
16 - Freshly ground black pepper
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the onion, leek (if using), celery, and carrots. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables are softened but not browned.
02 - Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in the drained butter beans, bay leaf, dried thyme, and smoked paprika (if using). Season with salt and pepper, and toss gently to coat the beans and vegetables evenly.
04 - Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 18 to 20 minutes until the carrots are fork-tender.
05 - Remove and discard the bay leaf. Taste the broth and adjust salt and pepper as needed.
06 - Ladle the hot soup into bowls. Top each serving with chopped fresh parsley, lemon zest, and an extra crack of black pepper.
# Expert Tips:
01 -
- It comes together with pantry staples you probably already have, yet tastes like you spent hours coaxing flavor out of every ingredient.
- The butter beans turn velvety and rich without a drop of cream, making this feel indulgent while staying genuinely nourishing.
02 -
- Do not let the vegetables brown during sautéing, because browning shifts the flavor from sweet and clean to deep and caramelized, which fights the gentle character of this soup.
- Rinsing canned beans thoroughly removes the starchy liquid that can cloud your broth and make it taste tinny.
03 -
- Slice the carrots into uniform half moons so they all finish cooking at the same time and every spoonful feels consistent.
- Add the lemon zest at the very last second off the heat, because cooking it dulls the brightness that makes this soup sing.