Ever craved a warm and comforting bowl of soup that’s quick to whip up and oh-so-satisfying?
Spinach, lentil, and butter bean soup hits all the right notes. This easy vegan soup is not just healthy, but also hearty and packed with nutrition. Imagine diving into a bowl of creamy goodness that’s bursting with vibrant flavors! Plus, you can make it all in one pot—what’s not to love?
Why Make This Recipe
Let’s be real: life gets busy, and sometimes you need a meal that checks all the boxes—easy, delicious, and nutritious. Here’s why you’ll adore this soup:
- Simplicity: No need for culinary degrees. Just throw everything into one pot, and let it do its thing.
- Affordable: Who doesn’t want a gourmet meal without breaking the bank? This soup uses ingredients that won’t have your wallet crying.
- Family-Friendly: Even the kids won’t turn their noses up at this one. Lots of flavors and a fun color is always a hit!
Ingredients
You don’t need fancy stuff—just these basics!
- Fresh spinach
- Lentils (green or brown work great)
- Butter beans (no need to be shy about them!)
- Onion, diced
- Garlic, minced
- Carrot, chopped
- Vegetable broth (homemade or store-bought)
- Olive oil
- Seasonings: salt, pepper, and a dash of cumin for flair!
Directions
Follow these simple steps for soup perfection:
- In a large pot, heat a splash of olive oil over medium heat.
- Add the onion and garlic, stirring until the onion is translucent (about 3-4 minutes).
- Toss in the carrot and cook for another 2 minutes.
- Add the lentils and vegetable broth, bring to a boil, then reduce to a simmer.
- Cook for approximately 20 minutes or until lentils are tender.
- Stir in the spinach and butter beans, letting them heat through.
- Season with salt, pepper, and cumin, and give it a good stir!
How to Make Spinach, Lentil and Butter Bean Soup
Making this easy vegan soup is as straightforward as pie (not that pie is straightforward, but you get the point!).
- Start by sautéing onions and garlic until they smell divine. Don’t skip toasting the garlic—it’s a game changer!
- Next, add the carrots and let them mingle for a couple of minutes before inviting in the lentils and broth for a cozy simmer.
- While it’s bubbling away, you can begin daydreaming about tomorrow’s leftovers, because this soup only gets better with time!
How to Serve Spinach, Lentil and Butter Bean Soup
Serve this vibrant soup with a sprinkle of fresh herbs on top for an added pop of color. Pair it with crusty bread for dipping, or a zesty side salad for a light contrast. The aroma of garlic and spices wafting through your kitchen? Pure bliss.
How to Store Spinach, Lentil and Butter Bean Soup
Got leftovers? You can store this soup in the fridge for up to 3-4 days. Just make sure it’s in an airtight container. Or, freeze it for up to 3 months—perfect for a last-minute meal! Reheat it gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens up too much.
Tips to Make Spinach, Lentil and Butter Bean Soup
Looking to elevate your soup game? Here are some quick insider tricks:
- Don’t rush that sauté; letting the veggies caramelize elevates the taste.
- Use leftover veggies: Toss in whatever you have lying around! Zucchini, bell peppers, you name it.
- Creamy texture: Blend a portion of the soup for a richer texture before adding the spinach and beans.
Variation
Feeling adventurous? Switch it up! Add a splash of coconut milk for creaminess or some red pepper flakes for a spicy kick. Switching to chickpeas instead of butter beans offers a completely different twist that’s equally scrumptious!
FAQs
Can I make this soup ahead of time?
Absolutely! This soup keeps well in the fridge and tastes even better the next day.
What can I use instead of lentils?
If lentils aren’t your thing, any cooked bean like black beans or kidney beans can work, but they may alter the taste a bit.
Can I freeze this soup?
Yes! It freezes beautifully for up to 3 months. Just make sure it’s in a freezer-safe container.
There you have it! A comforting, nutritious bowl of Spinach, Lentil and Butter Bean Soup that’s perfect for any cozy evening. Why not give it a try? 📌 Pin this recipe for your next cozy dinner night!
Spinach, Lentil and Butter Bean Soup
Ingredients
Vegetables & Aromatics
- 1 medium Onion, diced
- 2 cloves Garlic, minced Don’t skip toasting for extra flavor.
- 1 medium Carrot, chopped
Main Ingredients
- 2 cups Fresh spinach Packed with nutrition.
- 1 cup Lentils Green or brown are recommended.
- 1 can Butter beans Can use chickpeas for a variation.
- 4 cups Vegetable broth Homemade or store-bought.
Seasonings
- 2 tablespoons Olive oil For sautéing vegetables.
- to taste Salt
- to taste Pepper
- 1 teaspoon Cumin Adds flair to the soup.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Add the onion and garlic, stirring until the onion is translucent (about 3-4 minutes).
- Toss in the carrot and cook for another 2 minutes.
Cooking
- Add the lentils and vegetable broth, bring to a boil, then reduce to a simmer.
- Cook for approximately 20 minutes or until lentils are tender.
- Stir in the spinach and butter beans, letting them heat through.
- Season with salt, pepper, and cumin, and give it a good stir!
Notes
Printable Recipe Card
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