This butter bean soup recipe turns affordable cupboard staples into a thick, warming meal in about 35 minutes. Butter beans add a creamy texture and useful fibre, while tomatoes, vegetables and spinach keep the soup fresh and filling.
Why you will like this butter bean soup
- Ready in about 35 minutes.
- Made with easy-to-find ingredients.
- Vegetarian, with a simple vegan option.
- Suitable for batch cooking and freezing.
- Partly blended for a creamy finish without double cream.
For more everyday meal ideas, browse our healthy and nutritious recipes and vegetarian and vegan recipes.
Recipe details
- Serves: 4 generous bowls
- Preparation: 10 minutes
- Cooking: 25 minutes
- Total: 35 minutes
- Difficulty: Easy
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 3 garlic cloves, crushed
- 2 tablespoons tomato purée
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 x 400 g tins butter beans, drained and rinsed
- 1 x 400 g tin chopped tomatoes
- 750 ml low-salt vegetable stock
- 100 g baby spinach
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- Chopped parsley and plain Greek yoghurt, optional
How to make butter bean soup
1. Soften the vegetables
Warm the olive oil in a large saucepan over a medium heat. Add the onion, carrots and celery. Cook for 7 to 8 minutes, stirring often, until softened.
2. Add the seasonings
Add the garlic, tomato purée, smoked paprika and thyme. Stir for 1 minute until the vegetables are coated and fragrant.
3. Add the beans and tomatoes
Tip in the butter beans and chopped tomatoes. Pour in the vegetable stock and stir well.
4. Simmer
Bring the soup to a gentle boil, then lower the heat. Partly cover and simmer for 15 minutes, stirring once or twice.
5. Partly blend
Use a stick blender for three or four short pulses. Leave plenty of whole beans and vegetables for texture. You can also transfer two ladlefuls to a jug blender, process until smooth, then return them to the pan.
6. Finish with spinach and lemon
Stir in the spinach and cook for 2 minutes until wilted. Add the lemon juice, then season with salt and black pepper. Ladle into bowls and add parsley or a spoonful of yoghurt if liked.
Tips for the best texture
- Rinse tinned beans well to remove the thick packing liquid.
- Cook the tomato purée for a minute to soften its raw taste.
- Keep the simmer gentle so the beans stay tender rather than breaking down too quickly.
- Add extra stock after partial blending if you prefer a thinner soup.
- Taste after adding lemon, then adjust the seasoning.
Variations
- Vegan: serve without yoghurt or use an unsweetened plant-based alternative.
- Spicy: add half a teaspoon of chilli flakes with the paprika.
- Extra vegetables: add diced courgette or red pepper with the carrots.
- With pasta: add 75 g small pasta shapes and another 250 ml stock. Simmer until the pasta is tender.
- Herby: stir in fresh basil just before serving.
What to serve with butter bean soup
Serve it with toasted sourdough, warm flatbread or a simple green salad. A baked potato also makes a filling side. Try our crispy jacket potato recipe for an easy pairing.
Storage and reheating
Cool leftovers, place them in a covered container and refrigerate for up to 4 days. Reheat on the hob over a medium-low heat until piping hot, adding a splash of stock or water if the soup has thickened.
Freeze cooled soup in portions for up to 3 months. Defrost overnight in the fridge before reheating. The spinach will soften slightly, but the flavour stays good.
Frequently asked questions
Can I use dried butter beans?
Yes. Cook them first according to the packet instructions. You will need about 480 g cooked beans for this recipe.
Can I make the soup without a blender?
Yes. Mash some of the beans against the side of the pan with a potato masher or wooden spoon.
Is this butter bean soup recipe vegan?
The soup itself is vegan when you use vegetable stock. Skip the dairy yoghurt or use a plant-based topping.
Can I make it in a slow cooker?
Soften the vegetables and seasonings first, then transfer everything except the spinach and lemon to the slow cooker. Cook for 4 hours on high or 7 hours on low. Finish with the spinach and lemon.
More quick meal ideas
Visit our quick and easy recipe collection for simple breakfasts, lunches and dinners.