Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butter Bean Potato Soup

Butter Bean Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 4 Minutes
  • Total Time: 19 Minutes (+Rest Time)
  • Yield: 4 - 5 Servings 1x
  • Category: Soup
  • Method: Instant Pot/Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Creamy, wholesome, and delicious, this oil-free, low-fat Butter Bean Potato Soup is easy to make and brimming with plant-rich goodness.

Ingredients

Scale

Base Ingredients:

  • 1 medium yellow onion, fine dice
  • 2 carrots, sliced into penny rounds
  • 2 celery ribs, diced
  • 2 cups low-sodium vegetable broth *
  • 2 cups water
  • 1 Tablespoon reduced-sodium tamari *
  • 1 teaspoon distilled white vinegar
  • 2 Tablespoons nutritional yeast (optional) *
  • 4 cups Russet potatoes, peeled, cut into 1-inch cubes *
  • 2 – [ 15 oz. cans ] butter beans, drained and rinsed (divided)

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 teaspoon dried oregano
  • ¼ teaspoon smoked paprika (+/-)
  • Pinch to ¼ teaspoon dried crushed thyme leaves *
  • 1 bay leaf
  • ½ to 1 teaspoon sea salt (+/-) *
  • 1/8 to ¼ teaspoon black pepper (+/-)

Optional Ingredients:

  • 1 – [ 15 oz. can ] corn, drained *

Optional Toppings:

  • Chopped fresh parsley

Instructions

Instant Pot Instructions

  1. Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
  2. Add all the Base Ingredients (reserve one can of butter beans) and Spice/Herb Mix, (and corn), stir well to combine, then tuck in the bay leaf. Set the Instant Pot to Manual Pressure High for 4 minutes.  When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
  3. Once all the pressure is released, carefully remove the lid, remove and discard the bay leaf, then remove about 1 ½ cups of the soup (a mixture potatoes, broth, and butter beans), place into a deep bowl and blend with an immersion blender until smooth and creamy, then add back into the soup, stir to combine.
  4. Add in the 2nd can of butter beans to the soup, stir to combine and allow to sit for 5 minutes for the flavors to marry. Serve and enjoy!

 

Stove Top Instructions

  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, carrots and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  3. Next add all the Base Ingredients (reserve one can of butter beans) and Spice/Herb Mix, (and corn), stir well to combine, then tuck in the bay leaf. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine.  Cover with a tight-fitting lid.  Simmer for 25 to 35 minutes or until the potatoes, carrots, and celery are perfectly tender, stirring occasionally.
  4. Once the potatoes, carrots, and celery are tender, remove and discard the bay leaf, then remove about 1 ½ cups of the soup (a mixture potatoes, broth, and butter beans), place into a deep bowl and blend with an immersion blender until smooth and creamy, then add back into the soup, stir to combine.
  5. Add in the 2nd can of butter beans to the soup, stir to combine and allow to sit for 5 minutes for the flavors to marry. Serve and enjoy!

Notes

*TIPS for Success:

  • Instant Pot: We used an 8-quart Instant Pot.  If you use a 6-quart Instant Pot, you may need to reduce the time in the Instant Pot accordingly.
  • Immersion Blending/Mashing the Potatoes and Butter Beans: Immersion blending some of the potatoes/beans/soup broth and returning to the pot creates a lightly creamy texture which we loved.  You can also do this by hand mashing, but make sure you really mash it well.  Note: If you added corn, it’s OK if it gets blended as well.
  • Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry after mashing the beans and potatoes.  The flavors continue to develop once the soup slightly cools.
  • Lightly Flavored Soup: This soup has great flavor, but we want to be clear that it is lightly flavored.  We absolutely loved, the beautiful mellow, savory flavor.  You can certainly crank up the flavor by adding more spices, but we loved it simply as written.  Although we did have one family member that insisted on more sea salt and black pepper and wanted his opinion added to the recipe notes.
  • Butter Beans: While “Butter Beans” are considered the same as lima beans, for the sake of this recipe, they are not the same.  A butter bean is a very mature lima bean.  They are bigger, creamier, have less color, and are more fragile. They are sold as a “Butter Beans” on the can label in stores. We want to make sure we are clear as lima beans will not give the same end result as butter beans in this recipe. We reserve one can of butter beans to add at the very end to preserve the texture of the beans.  The original can of butter beans added at the beginning of the soup pretty much dissolves into the soup adding great flavor.
  • Corn: We made the corn optional simply because our family members were divided over them.  Some enjoyed the extra texture that the corn added, while others did not.
  • Instant Pot Sauté: If you wish to add some extra flavor on the stove top, feel free to sauté the onions, carrots, celery and minced garlic until tender. We tried using the sauté function with the Instant Pot doing the same, and it really made no discernable difference.  It did make a slight difference on the stove top.

*Notes Continued:

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Dried Thyme Crushed Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Russet Potatoes:  We loved using Russet potatoes; however, you can use your favorite potato in this soup.  If using a thin-skinned potato like a Yukon Gold, you do not need to peel the potatoes, otherwise, peel the potatoes.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 5 (makes 9 ½ to 10 cups)

*Storage:  Refrigerate and use within 5 days, freezes well.

Find it online: https://monkeyandmekitchenadventures.com/butter-bean-potato-soup/