Brothy Carrot Butter Bean Soup (Printable)
Comforting carrot and butter bean soup simmered in savory vegetable broth with fresh herbs.
# What You'll 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 tablespoons olive oil
→ Herbs & Seasonings
09 - 1 bay leaf
10 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
11 - ½ teaspoon ground black pepper
12 - ¾ teaspoon sea salt (more to taste)
13 - ½ teaspoon smoked paprika (optional)
→ Garnishes
14 - 2 tablespoons chopped fresh parsley
15 - Zest of ½ lemon
16 - Freshly ground black pepper
# Directions:
01 - Heat the olive oil in a large soup pot over medium heat. Add the diced onion, sliced 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, stirring constantly, until fragrant.
03 - Stir in the drained butter beans, bay leaf, dried thyme, and smoked paprika (if using). Season with sea salt and ground black pepper, tossing 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, or until the carrots are fork-tender.
05 - Remove and discard the bay leaf. Taste the broth and adjust the salt and pepper as needed.
06 - Ladle the hot soup into serving bowls. Finish each portion with chopped fresh parsley, lemon zest, and an extra crack of black pepper. Serve immediately.
# Expert Tips:
01 -
- The broth alone is worth making this for, rich and savory without needing a single drop of cream.
- It comes together with basic pantry staples and whatever vegetables need using up.
- Leftovers taste even better the next day when the flavors have had time to mingle and deepen.
02 -
- Do not let the vegetables brown during the sauté because caramelization will cloud the clean, brothy flavor that makes this soup special.
- Rinsing the canned beans thoroughly removes the starchy liquid that can make the broth cloudy and slightly metallic tasting.
03 -
- If your broth tastes flat at the end, a squeeze of lemon juice or a splash of white wine vinegar can wake it up instantly.
- Partially blending the soup with an immersion blender for just a few seconds creates a creamy texture without adding any dairy.