This soup has been my favorite recently – I’ve made it like four times this month!

Butter bean soup with celery and carrots is one of those comforting dishes that feels like a warm hug on a chilly day. Growing up in the Midwest, soups were a staple in our household, especially during the fall and winter months. This recipe is perfect for those busy weeknights when you want something hearty and filling but don’t have hours to spend in the kitchen. The butter beans add a creamy texture, while the celery and carrots bring a delightful crunch and sweetness. It’s a simple, wholesome meal that reminds me of cozy family dinners.
This butter bean soup pairs wonderfully with a slice of crusty bread or a warm, buttery roll. If you’re looking to add a bit more to your meal, a simple side salad with a light vinaigrette can complement the soup’s richness. For a touch of indulgence, serve it with a grilled cheese sandwich on the side, perfect for dipping into the thick, hearty broth.
Butter Bean Soup with Celery and Carrots
Servings: 4
Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
3 large carrots, sliced
2 cans (15 oz each) butter beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 bay leaf
2 tablespoons chopped fresh parsley
Optional: Use heavy cream on top of broth for thicker texture.
Directions
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the celery and carrots, and cook for another 5 minutes until they begin to soften.
Add the butter beans, vegetable broth, thyme, rosemary, salt, pepper, and bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
Remove the bay leaf and stir in the fresh parsley.
Taste and adjust seasoning if necessary before serving.
Variations & Tips
For a smoky flavor, add a teaspoon of smoked paprika or a diced smoked sausage to the soup. If you prefer a spicier kick, include a pinch of red pepper flakes or a chopped jalapeño. To make this soup even heartier, add a cup of cooked quinoa or barley. If you’re short on time, you can use pre-chopped vegetables from the store to speed up the prep work. For a creamier texture, blend half of the soup with an immersion blender before serving.