Description
If you love butter beans this is the soup for you, from texture to taste to smell, this Butter Bean Soup is delicious. It's healthy and vegan too!
Ingredients
Units
Scale
- 30ml (2 tbsp) olive oil
- 450g (1lb) leeks, cut into 1cm (1/2 in) rounds
- 3 garlic cloves, crushed
- 500g (4 x 400g[14oz] tins) cooked butter beans, drained
- 1L (4 cups) vegetable stock
- 1g (1 tsp) dried thyme
- 1 bay leaf
Instructions
- Heat the oil in a large saucepan and gently fry the leeks for 5 minutes or until softened.
- Add the garlic and fry for another 2 minutes.
- Add the butter beans, stock, thyme and bay leaf to the saucepan and bring the contents to a boil.
- Lower the heat to a slow and steady simmer and cook for 10 minutes.
- Divide the soup between bowls and serve with your favourite crusty bread.
- [Optional] If you’re dealing with fussy kids or simply prefer smooth soups, transfer the contents to a high powered blender and process until desired consistency is achieved. Add more stock or water, if necessary.
Notes
- You can easily add more greens to this recipe, such as spinach, broccoli or kale. Add it just before cooking the soup for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boil
- Cuisine: English
Keywords: butter bean soup, butter bean recipe, vegan soup recipe, vegan butter bean dish, butter beans and leeks, tinned butter bean recipe