One Pot Butter Bean Soup

One Pot Butter Bean Soup

With only a 15-minute preparation time and less than 30-minutes of cooking time, it’s hard to believe this soup is so incredibly flavorful! It’s also brimming with nutrition in the fresh herbs and spices, earthy leafy greens, hardy carrots, and satisfying beans. Make it for the week or freeze it in individual containers so you have soup in the months to come.

1 ½ cups yellow onion (diced)
1 cup carrots (diced)
1 bunch Swiss chard, stems and leaves separated and chopped (about 1 cup stems and 2 cups leaves)
1 tbsp garlic (minced)
1 ½ tbsp fresh thyme (minced)
5 cups vegetable broth (unsalted, preferably homemade)
3 cups butter beans (home-cooked, frozen, or BPA-free canned, drained and rinsed)
1 tsp ground turmeric
½ tsp red pepper flakes (optional)
¼ tsp salt (optional)
¼ tsp ground black pepper (optional)
1 tbsp lemon juice (freshly squeezed)
⅓ cup hemp seeds (hulled)

1

Heat onion, carrots, and Swiss chard stems in a large stovetop pot on medium-high until the onions are translucent, about 4–5 minutes.

2

Stir in the garlic and thyme. Cook for another minute.

3

Add the vegetable broth, butter beans, turmeric, red pepper flakes, salt and pepper, if using. Bring to a boil then lower heat and simmer for 10–15 minutes.

4

Remove from the heat and stir in leafy Swiss chard greens, lemon juice and hemp seeds.

5

Taste for additional seasoning of choice.