Butterbean soup made with creamy lima beans and seasoned to perfection in a homemade soup that’s not only delicious but ridiculously easy to make.
This butterbean soup is beyond rich and creamy. This rich and comforting dish is a true delight for your taste buds. Butterbeans, also known as lima beans, are the star ingredient that gives this soup its creamy texture. With their velvety smoothness and delicate flavor, butterbeans are a perfect canvas for a variety of flavors and seasonings.
I’ll walk you the step-by-step instructions and even a beginner cook will have no problem creating a bowl of this delicious soup with ease.
Get ready to savor the rich flavors and creamy goodness of butterbean soup. Prepare to be amazed!
How To Make Butterbean Soup
Ingredients needed
- Lima beans
- Onion
- Garlic
- Bay leaf
- Chicken broth or vegetable broth
- Butter
- Apple cider vinegar
- Seasonings (listed below)
Making the butterbean soup using baby lima beans
- First, prep all the ingredients. Soak the beans according to the package instructions before starting.
- In a large pot on medium high heat add a little oil. Then, toss in the diced onion and garlic. Cook until starting to brown and fragrant.
- Add in the beans the pour in the broth. Next, toss in the bay leaf. Bring the pot to a boil then lower it to a simmer and cover with a lid.
- Cook the beans for at least an hour on a low simmer and come back and check every 20 minutes or so. For an extra soupy broth, you’ll need to add more water because the portions from the ingredients listed will give you a soup on the thicker, creamier side.
- Once the beans are soft add turn off the heat then remove the leaves. Take a potato masher and press down about 3-4 times in the soup. This will leave some beans whole and others mashed. For a smooth soup, use an immersion blender or a standing blender until everything is smooth.
- After mashing toss in the butter, apple cider vinegar and seasonings. Add salt and pepper to taste. Lastly, serve and enjoy.
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Butterbean Soup
Ingredients
- 16 ounce baby lima beans
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 3 bay leaves
- 4 cup chicken or vegetable broth
- 4 tablespoon butter
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon chili powder
- salt & pepper to taste
Instructions
- First, prep all the ingredients. Soak the beans according to the package instructions before starting.
- In a large pot on medium high heat add a little oil. Then, toss in the diced onion and garlic. Cook until starting to brown and fragrant.
- Add in the beans the pour in the broth. Next, toss in the bay leaf. Bring the pot to a boil then lower it to a simmer and cover with a lid.
- Cook the beans for at least an hour on a low simmer and come back and check every 20 minutes or so. For an extra soupy broth, you’ll need to add more water because the portions from the ingredients listed will give you a soup on the thicker, creamier side.
- Once the beans are soft add turn off the heat then remove the leaves. Take a potato masher and press down about 3-4 times in the soup. This will leave some beans whole and others mashed. For a smooth soup, use an immersion blender or a standing blender until everything is smooth.
- After mashing toss in the butter, apple cider vinegar and seasonings. Add salt and pepper to taste. Lastly, serve and enjoy.