Butter Bean Veggie Soup
Warm up with a hearty bowl of Butter Bean Veggie Soup, a nourishing, flavor-packed recipe that’s perfect for weeknight dinners or meal prepping. This vegan soup combines tender butter beans with a medley of fresh vegetables, including zucchini, kale, carrots, and celery, all simmered in a fragrant broth infused with smoky paprika, cumin, and thyme. Ready in just 45 minutes, it’s as quick as it is satisfying. With a base of wholesome plant-based ingredients and a touch of Mediterranean flair, this soup is not only nutritious but also deeply comforting. Serve it with a sprinkle of fresh parsley for a vibrant finish, making it a must-try for healthy soup lovers and those seeking cozy, one-pot meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalk, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 2 15-ounce cans canned butter beans, drained and rinsed
- 1 medium zucchini, diced
- 2 large tomatoes, diced
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 cups kale, stems removed and chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and add the drained and rinsed butter beans, diced zucchini, diced tomatoes, bay leaf, ground cumin, smoked paprika, and dried thyme.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
After 20 minutes, add the chopped kale to the pot. Simmer for an additional 5 minutes, or until the kale is tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6843 mg | 298% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 55.4 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 974 mg | 75% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 8499 mg | 181% | |
*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.
