The Best Butter Beans Soup (Vegan)

This Butter Beans Soup is creamy and flavorful. It’s the perfect soup to indulge in on a cold day.

It has been cold lately in Nairobi and it’s environs hence keep warm has become inevitable. Once of the ways we have been keep warm is by incorporating warm bowls of soups in our diet and this butter beans soup has been one of them. Instead of having butter beans as a stew or curry, we have it as a creamy soup!

Butter beans are known to be rich in proteins hence a great plant protein. You only require a few ingredients & spices to ebjoy this soup as a meal with any accompaniment of your choice including buttery garlic naan or some whole wheat chapatis or turmeric brown rice.

Preparation & cooking:

In a cooking pot/ sufuria, heat up the cooking oil and add the diced onions, carrots, minced garlic, ginger & turmeric. Keep stirring & let them cook on medium-high heat until the onions are soft & garlic is fragrant for about 3-4 minutes.

Add in the coriander stems and cook till fragrant. Remember to season with black pepper & sea salt

Add in the pre boiled butter beans & mix them in. Then add the water and mix in. Turn down the heat and let this simmer for 10-15 minutes while covered.

Add in the chopped up fresh coriander (dania) leaves. Mix them in then turn off the heat.

Transfer the soup ingredients to a blender and blend on high for about a minute or two or until creamy. You can add more broth or water for a thinner consistency. (See Blending tips here.)

Once blended, add back to the cooking pot and reheat before serving.

Serve while hot. You can garnish with some butter beans and fresh coriander (dania) leaves or any other garnish of your choice and enjoy.

Gwen

Butter Beans Soup

Butter Bean Soup is creamy and flavorful. It’s the perfect soup to indulge in on a cold day.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course, Soups & stews

Cuisine: Kenyan

Ingredients Method Notes

Ingredients

  

• 1 tbsp vegetable oil
• 2 red onions, diced
• 1 cup carrots, diced
• 2 tsp granulated garlic or 4 cloves garlic, minced
• 1 tsp turmeric powder or fresh minced turmeric
• Black pepper and sea salt, to taste
• 1 bunch coriander (dania) stems & leaves, chopped
• 800 g butter beans pre boiled
• 3 cups vegetable broth or water

Method

 

1. In a cooking pot/ sufuria, heat up the cooking oil and add the diced onions, carrots, minced garlic, ginger & turmeric. Keep stirring & let them cook on medium-high heat until the onions are soft & garlic is fragrant for about 3-4 minutes.
2. Add in the coriander stems and cook till fragrant. Remember to season with black pepper & sea salt.
3. Add in the pre boiled butter beans & mix them in. Then add the water and mix in. Turn down the heat and let this simmer for 10-15 minutes while covered.
4. Add in the chopped up fresh coriander (dania) leaves. Mix them in then turn off the heat.
5. Transfer the soup ingredients to a blender and blend on high for about a minute or two or until creamy. You can add more broth or water for a thinner consistency. (See Blending tips here.)
6. Once blended, add back to the cooking pot and reheat before serving.
7. Serve while hot. You can garnish with some butter beans and fresh coriander (dania) leaves or any other garnish of your choice and enjoy.

Notes

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I know you’re going to love this butter beans soup. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!!