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    Home Β» Recipes Β» Smoky Butter Bean Soup with Tomato and Spinach

    Smoky Butter Bean Soup with Tomato and Spinach

    Jul 20, 2021 by The Pesky Vegan | 12 Comments

    166 shares
    Jump to Recipe >

    Ever tried making butter bean soup before? If not, you're in for a treat. This vegan recipe combines creamy butter beans with veg and smoky flavours, all blended together to create a delicious bowl of plant-based goodness that's low-fat, high-protein, dairy-free, gluten-free, and ready in under 30 minutes.

    Vegan Butter Bean Soup in Bowl with Fresh Parsley

    If you'd rather keep the butter beans whole, simply serve the soup as it is without blending. Alternatively, you could go somewhere in between by mashing the soup with a potato masher.

    If you're in the market for more vegan butter bean recipes, allow me to point you in the direction of this lemony butter bean stew and creamy butter bean dip.

    Butter Bean Soup Overhead with Ingredients

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Nutrition 🌱
    • Butter v lima 🌿
    • Dried beans πŸ₯«
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    Is butter bean soup healthy?

    This soup provides a hearty meal that's low in fat and high in healthy nutrients such as plant-based protein. One serving provides:

    • Calories: 237 kcal
    • Protein: 13 grams (26% of RDA)
    • Fibre: 13 grams (54% of RDA)
    • Iron: 5 mg (28% of RDA)

    (Amounts based on a third-party nutrition calculator)

    Are butter beans and lima beans the same?

    Simply put, yes. These are just two different names for the same Phaseolus lunatus variety. You may come across 'baby' versions of these, which are simply younger and often have the outer skin removed.

    Drained Lima Beans in Bowl

    Can I make this recipe with dried butter beans?

    For convenience, it's much quicker to make this recipe using canned butter beans. These are already pre-cooked as part of the canning process and so you're essentially just heating them through.

    If you want to use dried beans, you'll need to soak these overnight and pre-cook for at least an hour until creamy and soft. Alternatively, you could simply soak the beans and then follow this recipe, increasing the cooking time by up to 1-2 hours to ensure they are tender.

    For more information, see my Beginner's Guide to Pulses.

    What you'll need

    This recipe is full of simple plant-based ingredients to create a soup brimming with texture and flavour. You'll need:

    • Butter beans as the starring role
    • Smoked paprika for its distinctive smoky flavour
    • Veg in the form of onion, carrot, garlic, and spinach
    • Tomatoes to add depth of flavour and bulk
    List of Ingredients to Make Butter Bean Soup

    How to make smoky butter bean soup

    Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.

    Once the veg starts to soften, add the chopped garlic and cook for another 2 minutes (1).

    How to Make Butter Bean Soup Process

    After a couple of minutes, add the tomato puree, smoked paprika, thyme, and sage. Stir well and cook for another minute.

    Next, add the tinned tomatoes, drained butter beans, vegan stock, bay leaves, and nutritional yeast (2). If using tinned whole tomatoes, break these apart with a spoon.

    Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for 6-8 minutes.

    After 6-8 minutes, add the spinach. If using fresh parsley, you can chop some of the stems and add them to the pan. Cook for a couple of minutes until the spinach has wilted down (3).

    Butter Bean Soup Before and After Blending

    Taste the soup and adjust the flavours if necessary. You may want to add a little more smoked paprika, nutritional yeast, salt, or pepper.

    Turn off the heat, remove the bay leaves, and blitz using a hand blender (4). Do this until you have the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash using a potato masher for a chunkier texture.

    Adjust the seasoning again and serve.

    Serving suggestions

    This hearty soup needs nothing more than a sprinkling of chopped fresh parsley, although a dash of homemade cashew cream also adds a nice touch. If you want a bit of extra texture and smokiness, try topping off with some tofu pancetta.

    To make the meal stretch further, serve alongside fresh crusty bread (gluten-free if necessary).

    Lima Bean Soup Serving Suggestion

    Recipe FAQ

    Can I make this with other beans?

    You can make this soup with pretty much any bean variety you like. Creamy white beans such as cannellini (white kidney beans) or haricot (navy beans) would offer up the best substitute for butter beans. You could also try those in a hearty minestrone soup.

    Can I use dried butter beans?

    Yes, although you'll first want toΒ soak them in water overnight and cook separately for 1-2 hours until the beans are soft and creamy. Alternatively, you could just soak the beans and then follow this recipe, increasing the cooking time for as long as necessary to ensure they are tender (anywhere from 1-2 hours).

    Is this recipe gluten-free?

    If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You may also want to check any additional toppings or sides (e.g. bread).

    How long can I refrigerate it for?

    This soup will keep well in the fridge for up to four days.

    Can you freeze butter bean soup?

    Yes, you can store this soup in the freezer for up to six months. Defrost thoroughly before reheating in the microwave or in a pan with an extra splash of water.

    Variations and tips for vegan butter bean soup

    Smoky Butter Bean Soup Blended in Bowl with Parsley
    • Frozen spinach: If using frozen spinach, add this at the same time as the beans and tomatoes to ensure it's thoroughly defrosted and cooked.
    • Other greens: If you don't have spinach, you could substitute this with other greens such as kale or cabbage.
    • Other veg: Feel free to add any other veg you like – celery, leeks, peppers etc. would all be great additions. If you want to add potato, cut this into small cubes and cook the soup until these are tender. If necessary, add a little extra stock.
    • Quantity: This recipe should provide around four servings, but you could always make it stretch further with more beans, veg, and stock (and a touch more of each seasoning).

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Lemony Butter Bean Stew
    • Creamy Butter Bean Dip
    • Pinto Bean Soup with Chilli and Lime
    • Hearty Black Bean Soup
    • Vegan Goulash (Hungarian Stew)
    • White Bean Soup with Lemon and Parsley
    • Vegan Scotch Broth (Scottish Barley Soup)
    • Vegan Red Pepper and Lentil Soup

    You can also check out my full list of vegan soup recipes.

    Butter Bean Soup Overhead with Ingredients

    Smoky Butter Bean Soup with Tomato and Spinach

    The Pesky Vegan
    Ready in under 30 minutes, this vegan butter bean soup combines creamy beans with veg and smoky flavours for a dish that's low-fat, high-protein, and gluten-free.
    5 from 6 votes
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Soup
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 237 kcal

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 2 medium carrots, scrubbed and diced
    • 3 cloves garlic, finely chopped
    • 2 tablespoons tomato puree
    • 1Β½ teaspoons smoked paprika (plus more to taste)
    • 1 teaspoon thyme
    • 1 teaspoon dried sage
    • 1x 14 oz (400 g) tin tomatoes
    • 2x 14 oz (400 g) tins butter beans, drained and rinsed
    • 4 cups (1 litre) vegan stock
    • 2 bay leaves
    • 3 tablespoons nutritional yeast (optional)
    • 3 oz (100 g) fresh spinach (approx. 3 cups)
    • Salt and pepper to taste
    • Small handful fresh parsley (optional)
    Prevent your screen from going dark

    Instructions
     

    • Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
    • Once the veg starts to soften, add the chopped garlic and cook for another 2 minutes.
    • After a couple of minutes, add the tomato puree, smoked paprika, thyme, and sage. Stir well and cook for another minute.
    • Next, add the tinned tomatoes, drained butter beans, vegan stock, bay leaves, and nutritional yeast. If using tinned whole tomatoes, break these apart with a spoon. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for 6-8 minutes.
    • After 6-8 minutes, add the spinach. If using fresh parsley, you can chop some of the stems and add them to the pan. Cook for a couple of minutes until the spinach has wilted down.
    • Taste the soup and adjust the flavours if necessary. You may want to add a little more smoked paprika, nutritional yeast, salt, or pepper.
    • Turn off the heat, remove the bay leaves, and blitz using a hand blender. Do this until you have the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash using a potato masher for a chunkier texture.
    • Adjust the seasoning again and serve with chopped fresh parsley (see serving suggestions above for more ideas).
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Frozen spinach:Β If using frozen spinach, add this at the same time as the beans and tomatoes to ensure it's thoroughly defrosted and cooked.
    Other greens: If you don't have spinach, you could substitute this with other greens such as kale or cabbage.
    Other veg: Feel free to add any other veg you like – celery, leeks, peppers etc. would all be great additions. If you want to add potato, cut this into small cubes and cook the soup until these are tender. If necessary, add a little extra stock.
    Quantity:Β This recipe should provide around four servings, but you could always make it stretch further with more beans, veg, and stock (and a touch more of each seasoning).
    Gluten-free:Β If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You'll want to make sure that any additional toppings or sides are also gluten-free.
    Storage:Β Store this soup in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Lemony Butter Bean Stew
    • Creamy Butter Bean Dip
    • Pinto Bean Soup with Chilli and Lime
    • White Bean Soup with Lemon and Parsley
    • Vegan Scotch Broth (Scottish Barley Soup)
    • Easy Vegan Pea and Mint Soup
    • Broccoli and Potato Soup with Tarragon
    • Vegan Carrot and Coriander Soup
    Β 
    * The nutrition info below is for one serving, based on a total of four servings.

      Nutrition

      Calories: 237kcalCarbohydrates: 40gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 887mgPotassium: 1018mgFiber: 13gSugar: 9gVitamin A: 8079IUVitamin C: 25mgCalcium: 112mgIron: 5mg
      Nutrition Facts
      Smoky Butter Bean Soup with Tomato and Spinach
      Amount Per Serving
      Calories 237 Calories from Fat 45
      % Daily Value*
      Fat 5g8%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Sodium 887mg39%
      Potassium 1018mg29%
      Carbohydrates 40g13%
      Fiber 13g54%
      Sugar 9g10%
      Protein 13g26%
      Vitamin A 8079IU162%
      Vitamin C 25mg30%
      Calcium 112mg11%
      Iron 5mg28%
      * Percent Daily Values are based on a 2000 calorie diet.
      Keyword butter bean recipe, healthy vegan soup, lima bean soup
      Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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        Recipe Rating




      1. Salma

        December 19, 2022 at 6:45 pm

        5 stars
        I am a very fussy soup person as I generally dislike them, but due to recent health scares, I've started trying new soup recipes. This is the first one (from about 8 that I've already tried) that I actually love! The healthiness of it just adds to my delight! Thank you so much! I am now going to try your other recipes too! πŸ˜€

        Reply
        • The Pesky Vegan

          December 20, 2022 at 10:28 pm

          Cheers Salma, it's a great soup if I do say so myself!

          Reply
      2. Kenaz

        March 22, 2022 at 9:30 pm

        5 stars
        Made this for lunch and does not disappoint. I used kale (and touch cavelo nero), as suggested as an alternative, because I love kale and it works nicely! The beans make the soup a bit creamier but without overpowering the sauce. I have definitely found out from this recipe that I prefer beans as a thickener in soups compared to rice or potatoes! The smoked paprika adds a lovely complexity while either the thyme or the sage (perhaps both) adds a nice, balancing sweetness. I did not have parsley to hand, sadly, but next time I cook the recipe, I'll be sure to get some in because I am certain it would be a delightful addition.

        Reply
        • The Pesky Vegan

          March 22, 2022 at 9:52 pm

          Glad you enjoyed it, you've inspired me to make it again myself soon!

          Reply
      3. Lauren

        January 16, 2022 at 3:49 pm

        5 stars
        Delicious, I’ve been stuck in a rut making the same old soups so decided to be a bit more adventurous this year. Thank you for this delicious new soup to add to my repertoire 😁

        Reply
        • The Pesky Vegan

          January 16, 2022 at 6:26 pm

          Cheers Lauren, glad you found something to mix it up a bit!

          Reply
          • Shelagh Thompson

            February 23, 2022 at 12:30 pm

            5 stars
            Fabulous recipe. All the family enjoyed it. Much better than anything bought in a shop.

            Reply
            • The Pesky Vegan

              February 23, 2022 at 7:15 pm

              Agreed - glad you enjoyed and thanks for the review!

              Reply
      4. Linda

        September 02, 2021 at 10:20 am

        5 stars
        Just made this. I'm recovering from covid and can't get enough of soup. This recipe has been bookmarked. Thank you. 😊

        Reply
        • The Pesky Vegan

          September 02, 2021 at 10:32 am

          Oh no, hope you get well soon! Glad to hear the soup is helping with recovery, thanks very much for the review!

          Reply
      5. Jane

        August 11, 2021 at 6:41 pm

        5 stars
        Loving these recipes Alistair, keep 'em coming!

        Reply
        • The Pesky Vegan

          August 11, 2021 at 9:44 pm

          Plenty more to come, thanks for the review!

          Reply

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