Description
A simple, comforting, and bright soup blending sweet carrots, creamy butter beans, and savory vegetable broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 large carrots, sliced
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and measure out your ingredients. Dice the onion, mince the garlic, and slice the carrots.
- Add olive oil to the pot. Add diced onion and cook until translucent (about 4–5 minutes). Add minced garlic and sliced carrots and sauté for about 1–2 more minutes until fragrant.
- Stir in drained butter beans, vegetable broth, and thyme. Bring to a boil, then lower heat and simmer for about 20 minutes, or until the carrots are tender.
- Taste the soup and season with salt and pepper. Serve hot, garnished with chopped fresh parsley.
Notes
Enjoy with crusty bread or warm pita. For heartier options, pair with a salad or grain dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg