Butter Bean Soup with Watercress
Warm, comforting, and bursting with vibrant flavors, this Butter Bean Soup with Watercress is a wholesome, plant-based dish that's perfect for cozy nights or a light yet satisfying lunch. Packed with tender butter beans, hearty vegetables, and fragrant seasonings, this recipe combines the creaminess of blended soup with the delicate crunch of fresh watercress. A splash of lemon juice adds a zesty brightness, elevating the soup to a restaurant-quality meal. Ready in just 40 minutes, this one-pot wonder is rich in protein, nutrients, and guaranteed to delight your taste buds. Pair it with a slice of crusty bread for the ultimate soothing experience. Perfect for vegans or anyone seeking a healthy, flavorful meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 4 cups vegetable broth
- 2 15-ounce cans canned butter beans, drained and rinsed
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 cups watercress, chopped
- optional crusty bread for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced celery, and diced carrot. Cook for another 5 minutes until the vegetables soften slightly.
Pour in the vegetable broth and bring to a gentle boil.
Add the butter beans, bay leaf, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover partially, and simmer for 20 minutes to allow the flavors to meld.
Remove and discard the bay leaf from the soup.
Using a ladle, transfer about half of the soup to a blender and blend until smooth. Alternatively, use an immersion blender to partially blend the soup in the pot.
Return the blended portion to the pot and stir to combine. Adjust the seasoning with more salt or pepper if needed.
Stir in the lemon juice and chopped watercress. Let the soup simmer for an additional 2-3 minutes until the watercress wilts slightly.
Ladle the soup into bowls and serve hot. Optionally, pair with crusty bread for dipping.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7010 mg | 305% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 30.7 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5398 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
