Lemon Butter Bean Soup
Lemon Butter Bean Soup
A comforting, gently bright soup made with tender vegetables, creamy butter beans, and a hint of lemon. This recipe yields a generous batch—perfect for enjoying over several days or freezing for later.
Ingredients
1 yellow onion, sliced
4 carrots, chopped into half-moons
4 celery ribs, diced
2 large zucchini, chopped
2 large yellow squash, chopped
4 red potatoes, diced
3 cloves garlic, minced
1 (2-inch) piece fresh ginger, finely grated
2 cans or boxes pre-cooked butter beans, drained and rinsed
8 cups vegetable broth
2 cups soy milk
Juice of ½ lemon
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Instructions
Heat the olive oil in a large stockpot over medium heat. Add the onion and sauté for about 5 minutes, until soft and translucent.
Add the carrots, celery, zucchini, yellow squash, and potatoes. Sauté for several minutes, stirring occasionally, until the vegetables have softened slightly but still hold their shape.
Stir in the garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Add the butter beans and vegetable broth. Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to low and simmer for 15–20 minutes, or until the potatoes and carrots are fully tender.
Remove the pot from the heat. Stir in the lemon juice and soy milk, then season with salt and pepper to taste.
To Serve & Store
Serve warm on its own, ladled over brown rice, or alongside crusty bread. This soup keeps well in the refrigerator for 3–4 days and can be frozen for up to 1–2 months. If freezing, note that the butter beans may soften and lose some of their shape, but the flavor remains rich and comforting.