Simple Butter Bean Soup

A bowl of soup with white beans on a napkin.

5 from 9 votes

This warming butter bean soup infused with umami-rich miso and zesty lemon is an easy vegan soup that provides around 13g of fibre per serve. It comes together in around 35 minutes and is budget-friendly for mid-week meals. Main ingredients: butter beans, cabbage, miso, lemon.

Prep Time7

Cook Time30

Total Time37

Course: Vegan Mains

Cuisine: Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: 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
1½ 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 Squash a little over a third of the beans.
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

Dried beans. If you are using dried beans (around 350g), soak them in plenty of cold water with 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 over medium heat, skimming off sediment as it rises to the surface. Cover and cook for 45 minutes - 1½ hrs until tender, then drain. The time will depend on how old your dried beans are.

Nutrition