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A bowl of soup with white beans on a napkin.

Comforting Butter Bean Soup Recipe

Dive into a warming butter bean soup infused with umami-rich miso and zesty lemon. This simple but completely delicious bowl comes together in around 35-minutes
5 from 5 votes
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Course: Vegan Mains
Cuisine: Vegan
Diet: Gluten Free | Vegan | Vegetarian
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Servings: 5 bowls
Calories: 281kcal
Author: Amanda Logan

Equipment

  • Medium pot

Ingredients 

  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 1 large onion halved and sliced
  • 3 garlic cloves peeled and minced
  • tablespoon white miso paste
  • 720 g butter beans cooked (3 x 400g (14oz) cans, drained)
  • 4 cups / 1L vegetable stock
  • 1 bay leaf
  • juice of a lemon more to taste
  • 3 cups Wombok cabbage Napa cabbage, core removed and the leaves roughly chopped
  • salt to taste
  • cracked pepper to taste
  • 3 tablespoon flat-leaf parsley chopped

Instructions

  • Heat the vegan butter and olive oil in a medium pot over medium heat. Add the sliced onion and cook, stirring occasionally, for 5 minutes or until soft and beginning to colour. If the onions are cooking too quickly around the edges, turn the heat down and cook for longer. No worries.
  • Add the garlic and cook for another minute.
  • Now add the miso paste and give it a quick stir.
  • Add the beans and, using a large spoon or spatula, smash some of the beans into the pot. Breaking them will release their starchy centre and this will thicken When I say I “some" - squash a little over a third of the beans - we want whole, tender beans doing backstroke in a creamy broth.
  • Go ahead and add the stock and bay leaf and bring the mixture up to a simmer. Continue to simmer - stirring every once in a while - until the texture thickens to your liking, 15–20 minutes or so.  
  • Add the cabbage and lemon juice and stir until the cabbage wilts. Simmer for another 5-7 minutes or until all the flavours have infused and are working together. Season with salt and pepper and stir in the parsley to serve.

Notes

If you are using dried beans (you'll need around 350g) soak them in plenty of cold water and a teaspoon of baking soda overnight. Drain the beans and put them in a saucepan and cover with fresh cold water. Bring to a steady boil (don’t salt the water as this makes the beans tough), skimming off sediment as it rises to the surface. Cover and cook for 45mins - 1½ hrs until tender, then drain. The time will depend on how old your dried bean are. 

Nutrition

Calories: 281kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1294mg | Potassium: 1162mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1306IU | Vitamin C: 47mg | Calcium: 157mg | Iron: 4mg
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