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.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

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.

Step 5

Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Step 6

After 20 minutes, add the chopped kale to the pot. Simmer for an additional 5 minutes, or until the kale is tender.

Step 7

Season the soup with salt and black pepper to taste. Remove the bay leaf and discard.

Step 8

Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	3439.1 grams (3439.1g)

Amount per serving	% Daily Value*
Calories	1837

Total Fat 49.00g	63%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 6843mg	298%
Total Carbohydrate 285.60g	104%
Dietary Fiber 72.20g	258%
Total Sugars 55.40g
Protein 89.00g	178%

Vitamin D 0IU	0%
Calcium 974mg	75%
Iron 33mg	181%
Potassium 8499mg	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.

Source of Calories

Fat: 22.7%

Protein: 18.4%

Carbs: 58.9%