Butter Bean Veggie Soup

Tasha Kaye


Butter Beans are my new favorite bean. They are large and in charge! Butter Beans are sweet, creamy and hold up perfect in soups! This is my new favorite soup… at least for this month. I have made this soup a few times now and it never disappoints. It has a nice heat from the chili flakes and a fresh from-the-garden taste from the basil. And the butter beans are sooooo amazing! You could sub with white beans but if you can find butter beans please try them – you will LOVE them!


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15 Min
45 Min
Stove Top


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2 Tbsp
olive oil
red onion, chopped
celery stalks, chopped
1 tsp
red chili flakes
14 ounce can dices tomaotes with liquid
14 ouce can of butter beans or white beans
large handful of basil leaves (about 1 cup) finely chopped
large collard green leaves de-stemmed and chopped finely
4 c
juice from half of a lemon
salt and pepper to taste
1 Tbsp
dried thyme

How to Make Butter Bean Veggie Soup


  • 1Heat a soup pot with the olive oil on medium heat. Once hot add the onion, celery, a pinch of salt and pepper. Let it cook down for about 10 minutes or until soft.
  • 2Add tomatoes (with juice), red pepper flakes, thyme and beans. Let it come to a low simmer. Add water and turn on medium high and let come to a boil. Reduce heat to medium and cover. Cook for 20 minutes stirring occasionally.
  • 3Taste to see if more salt or pepper needs to be added. Now add collard greens and fresh basil. Stir and let cook for 10 minutes. Add the lemon juice before serving.

    Serves 6-8

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About Butter Bean Veggie Soup

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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