Description
A warm and hearty vegan butter bean onion soup made with tender soaked butter beans, sautéed onions and garlic, aromatic thyme, and vegetable broth. This comforting soup is perfect for a cozy meal and can be blended for a creamy texture or served chunky.
Ingredients
Scale
Soup Ingredients
- 1 cup butter beans, soaked overnight
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil until it shimmers.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot and cook, stirring frequently, until they become soft and translucent, about 5-7 minutes.
- Add butter beans and thyme: Stir in the soaked butter beans and thyme, mixing well to combine the flavors.
- Add vegetable broth and boil: Pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil.
- Simmer soup: Reduce the heat to low and let the soup simmer gently for 30 minutes, allowing the beans to soften and flavors to meld.
- Season and blend (optional): Season with salt and pepper to taste. For a creamier soup, use an immersion blender or a regular blender to purée the soup partially or fully.
- Serve hot: Ladle the soup into bowls and serve immediately while warm.
Notes
- Soaking the butter beans overnight reduces cooking time and improves digestibility.
- For a richer flavor, garnish with fresh herbs like parsley or chives before serving.
- If you prefer a chunkier texture, skip blending the soup or only partially blend it.
- You can substitute butter beans with cannellini beans if unavailable.
- Adjust the consistency by adding more vegetable broth if desired.
