Butter Bean Soup recipe
A creamy, flavor-packed butter bean soup that comes together easily and gets even better with a spicy shrimp topping. It’s dairy-free, comforting, and perfect for chilly nights (or when you’re just craving something warm and cozy).
Soup weather in Florida
Living in Florida, I don’t get the classic winter experience. But every so often, the temperature drops just enough (hello, 54°F!) to justify curling up with a warm bowl of soup. This butter bean soup is my go-to when that happens—or honestly, any time I need comfort in a bowl.
It’s smooth, it’s flavorful, and it smells amazing while it cooks. Even better? It’s dairy-free, hearty, and full of unexpected flavor.
Why you’ll love this soup
- Perfect for dipping with crusty bread, bake, or even crackers
- Naturally creamy without any dairy
- Packed with herbs, garlic, and sun-dried tomatoes for depth
- Simple pantry-friendly ingredients
- Optional spicy jerk shrimp topping to take it over the edge
What are butter beans
Butter beans are mature lima beans and if you’re from the Caribbean like me, we’d probably call them “butter peas” just because we call everything peas.
They’ve got a naturally buttery, creamy texture and they soak up flavor like a sponge. I first tasted them in a Jamaican oxtail dish and later in a soup cooking class that won me over on the first spoonful.
The First Time I Tried This Soup
I’ll be honest, I wasn’t sure I’d like it. But that first taste was a game-changer. No dairy, no complicated prep… just smooth, spiced comfort.
And when I added some jerk shrimp on top? Let’s just say, dinner turned into a moment. The contrast of the heat and creaminess? Chef’s kiss.
How to make butter bean soup
Ingredients
For the Soup
- Butter beans – I use canned Goya butter beans (drained and rinsed). Creamy and hearty, they’re the star of the show.
- Vegetable stock – Helps create a rich, savory base for the soup.
- Sun-dried tomatoes – Adds tang and depth for a layered flavor profile.
- Olive oil – For sautéing and building the first layer of flavor.
Aromatics & Seasoning
- Salt and black pepper – Season to taste and balance the flavors.
- Onion and garlic – The essential base that gives this soup its crave-worthy aroma.
- Garlic powder – Adds an extra punch of garlicky flavor.
- Dried thyme – A warm, earthy seasoning that pairs beautifully with the beans.
- Chili flakes – For that spicy kick (adjust based on your heat level).
Instructions
- Sauté your aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until the onions turn translucent and fragrant. - Build the flavor
Stir in the chili flakes and chopped sun-dried tomatoes. Let them cook for about a minute to release their oils. - Add the beans
Add the butter beans to the pot and stir well to coat them in the flavor base. Let them sauté for about 2 minutes. - Pour in the stock & season
Add the vegetable stock, garlic powder, and dried thyme. Stir everything together and bring the soup to a gentle simmer. Let it cook for 5 minutes. - Blend to creamy perfection
Carefully transfer the soup to a blender and pulse in short bursts until smooth. (If using a blender, cover the top with a towel for safety. Or use an immersion blender right in the pot.) - Simmer & season
Return the blended soup to the stove and let it simmer on low for 5 more minutes. Taste and adjust with salt and pepper as needed. - Serve it up!
Ladle into bowls and enjoy as-is or top with spicy jerk shrimp for an extra kick.
Garnishes & Variations
Garnish ideas
Take your bowl from simple to stunning with these finishing touches:
- Jerk shrimp – Adds a bold, spicy protein punch. Perfect if you want to level it up.
- Chopped chives or green onions – A pop of freshness and color.
- Coconut cream drizzle – For a touch of richness and flair.
- Croutons or crispy chickpeas – Adds a nice crunch to contrast the creamy soup.
- Fresh thyme or parsley – A final herbal note to bring it all together.
- Hot sauce or pepper oil – For my spice lovers who want an extra kick.
Substitutions & Add-Ons
Make it your own with these swaps:
- No sun-dried tomatoes? Use a spoon of tomato paste or chopped fresh tomatoes sautéed a bit longer.
- Want it smoky? Add a dash of smoked paprika or use fire-roasted tomatoes.
- Need it vegan? You’re already there—just skip the jerk shrimp.
- Love texture? Blend only part of the soup and leave the rest chunky.
Storage & Reheating
Storage
Let the soup cool completely, then transfer to an airtight container.
- Fridge: Store in the refrigerator for up to 4 days.
- Freezer: It also freezes well! Portion into freezer-safe containers and store for up to 2 months.
If you’re adding shrimp, it’s best to store it separately to keep the texture nice and avoid overcooking when reheating.
Reheating
- Stovetop: Pour soup into a pot and reheat over medium-low heat, stirring occasionally until warmed through.
- Microwave: Heat in a microwave-safe bowl in 30–45 second bursts, stirring in between.
Add a splash of water or stock if it’s gotten too thick from sitting.
Other cozy soups you’ll love
- Cow Heel Soup – A gelatin-rich, traditional Saturday soup with bold flavor.
- Oxtail Soup – Rich, hearty, and loaded with root veggies.
- Pigeon Peas Soup – A vegan-friendly, thick stew of peas and ground provisions.
- Trini Corn Soup – Street food favorite with split peas, corn, and dumplings.
Frequently Asked Questions
Yes! If you skip the jerk shrimp or switch to vegan shrimp, it’s completely plant-based. Just be sure to use vegetable stock instead of shrimp or meat-based broth. Perfect for picky eaters or clean-eaters
You sure can. If you’re using dried beans, you have to soak them overnight (or quick‑soak with hot water with some baking soda for a few hours). Just make sure to simmer until tender before adding to the soup.
If it’s too thick, stir in a bit more stock or water until it reaches your preferred consistency. For a thinner soup, simmer it gently longer. It will reduce and thicken naturally.
If you don’t have sun‑dried tomatoes, try and swap in tomato paste or even fresh tomatoes sautéed longer. A dash of smoked paprika can also amp up flavor.
Yes! You can prepare the soup up to two days in advance and store it in the fridge. If you’re freezing for later, let it cool completely before packing into freezer-safe containers (up to 2 months). Shrimp should be stored separately to prevent overcooking
Recipe
Spicy Butter Bean Soup
Ingredients
Method
- In a large pot heat olive oil over medium heat
- Add onions and garlic and saute till onions opaque
- Add chili flakes and tomatoes and saute
- Add butter beans and saute for 2 minutes
- Add stock, garlic powder, thyme leaves and cook for five minutes
- Place liquid in a blender and blend in short bursts until smooth. BE CAREFUL. IF using a blender place a towel over the top for safety. An immersion blender can also be used
- Return soup to stove and simmer on low for 5 minutes
- Add salt and pepper as needed
- Serve
