One Pot Butter Bean Soup

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< 1 min read
Summary

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.

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

One-Pot Butter Bean Soup

Ingredients

 1 ½ cups yellow onion (diced)
 1 cup carrots (diced)
 1 bunch Swiss chard, stems removed, chopped; leaves separated (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 (cooked, frozen or BPA-free canned)
 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)
  cup hemp seeds (hulled)

Directions

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.

Chef's Notes

Substitutions
Instead of Swiss chard, try kale, mustard, or collard greens.

Substitute white onion or shallots for the yellow onion.

Instead of butter beans, use Northern, navy, or cannellini beans.

Prep Ahead
Chop the onions and Swiss chard stems and leaves ahead of time and store in an airtight container in the refrigerator for up to 48 hours before making the recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.

Ingredients

 1 ½ cups yellow onion (diced)
 1 cup carrots (diced)
 1 bunch Swiss chard, stems removed, chopped; leaves separated (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 (cooked, frozen or BPA-free canned)
 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)
  cup hemp seeds (hulled)

Directions

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.

One Pot Butter Bean Soup