Carrot and Butter Bean Soup
This Carrot and Butter Bean Soup is a hearty dish for the cooler seasons, slimming friendly and perfect if you're calorie counting or following a plan like Weight Watchers.
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NutritionPer Serving
- Calories253
- Carbs49g
- Protein10g
- Fat2g
- Saturates0.1g
- Sugars10g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Carrot and Butter Bean Soup is a hearty dish for the cooler seasons, slimming friendly and perfect if you’re calorie counting or following a plan like Weight Watchers.
This recipe is a great way of packing in vegetables for a tasty lunch or evening meal – it’s also suitable for dairy free diets. In our recipe we’ve used ground coriander, but you can leave this out if you prefer, as the salt and pepper really add flavour. If you’re feeling like giving things a kick, then you can add some hot sauce!
We’ve given you stove top and Thermomix methods for cooking this Carrot and Butter Bean Soup – either way, it’s super easy and quick to make!
What diets is this Carrot and Butter Bean Soup suitable for?
This Carrot and Butter Bean Soup recipe is suitable for dairy free diets.
It can be made suitable for gluten free and vegetarian diets by swapping the following ingredients for gluten free/vegetarian alternatives;
- Stock cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Carrot and Butter Bean Soup?
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This recipe doesn’t have any special ingredients – in fact, you’ve probably got what you need knocking about in your kitchen already!
We like to add a dash of hot sauce to this soup to add some warming chilli. We tend to use Frank’s Hot Sauce, but you could use any hot chilli sauce that you fancy. We also like to add a swirl of fat free yoghurt on top for some extra creaminess, but again, this is up to you and entirely optional!
We made this in the Thermomix, but don’t worry if you don’t have one we’ve included a stove top version too.
If you do follow the stove top method then you will need a stick blender or even a soup maker. You can often pick these up in large supermarkets, or online from Amazon.
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How many calories are in this Carrot and Butter Bean Soup?
There are 253 calories per portion in this Carrot and Butter Bean Soup, which means it falls into our Everyday Light category.
This Carrot and Butter Bean Soup is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Stove top method
Step 1
Roughly chop the onion and carrots.
Step 2
Spray a decent sized pan with some low calorie cooking spray, turn up the heat, add the onions to the pan. Cook for a few minutes until they start to soften.
Step 3
Add the carrots, 1 tin of butter beans, coriander, water, stock and a little salt and pepper to the pan. Bring to the boil, cover then lower the heat and simmer for 25-30 minutes.
Step 4
When cooked, attack the soup with a stick blender until it’s smooth, add the second tin of butter beans, then return to a low heat for a few minutes. Adjust the seasoning if necessary, then serve with a few drops of hot sauce (optional).
Thermomix method
Step 1
Peel the onion and carrots. Cut the onion in half and cut the carrots into 3.
Step 2
Add onion to the Thermomix bowl and chop for 3 seconds, on speed 5. Scrape down sides of bowl.
Step 3
Spray with low calorie cooking spray and& sauté on Veroma for 4 minutes, speed 1 without the MC.
Step 4
Add the carrots and chop for 3 seconds, speed 3. Scrape down the bowl and add the corinader, stock cubes, water, a little salt and pepper and 1 tin of butter beans.
Step 5
Cook at 100°C, speed 1 for 25-30 minutes. Make sure the veg is cooked and soft, the puree (30-40 seconds, speed 10).
Step 6
Add the second tin of butter beans, then check the seasoning and add a little salt and pepper if necessary.
Step 7
Cook at 95°C for 1 minute on reverse speed 1, then serve (with a few drops of hot sauce if you want).
What could I serve with this Carrot and Butter Bean Soup?
This Carrot and Butter Bean Soup works really well when served as a starter with the following mains:
How do you know when Carrot and Butter Bean Soup is cooked?
On the stove top, the soup should be brought to the boil and then covered and left to simmer for 25-30 minutes.
For the Thermomix method, cook at 100 degrees for 25-30 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Carrot and Butter Bean Soup in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Carrot and Butter Bean Soup in the fridge for approximately 3 days or so.
Can I freeze Carrot and Butter Bean Soup?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Carrot and Butter Bean Soup?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-4 minutes then stir. Cook for a further 2-3 minutes until piping hot.
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Carrot and Butter Bean Soup
This Carrot and Butter Bean Soup is a hearty dish for the cooler seasons, slimming-friendly and perfect if you're calorie counting or following a plan like Weight Watchers.
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 253
- Carbs 49G
Instructions
Stove top method
- Roughly chop the onion and carrots.
- Spray a decent sized pan with some low calorie cooking spray, turn up the heat, add the onions to the pan. Cook for a few minutes until they start to soften.
- Add the carrots, 1 tin of butter beans, coriander, water, stock and a little salt and pepper to the pan. Bring to the boil, cover then lower the heat and simmer for 25-30 minutes.
- When cooked, attack the soup with a stick blender until it's smooth, add the 2nd tin of butter beans, then return to a low heat for a few minutes. Adjust the seasoning if necessary, then serve with a few drops of hot sauce (optional).
Thermomix method
- Peel the onion and carrots. Cut the onion in half and cut the carrots into 3.
- Add onion to the Thermomix bowl and chop for 3 seconds, speed 5. Scrape down the sides of the bowl.
- Spray with low calorie cooking spray and sauté on Veroma for 4 minutes, speed 1 without the MC.
- Add the carrots and chop for 3 seconds, speed 3. Scrape down the bowl and add the corinader, stock cubes, water, a little salt and pepper and 1 tin of butter beans.
- Cook at 100°C, speed 1 for 25-30 minutes. Make sure the veg is cooked and soft, the puree (30-40 seconds, speed 10).
- Add the second tin of butter beans, then check the seasoning and add a little salt and pepper if necessary.
- Cook at 95°C for 1 minute on reverse speed 1, then serve (with a few drops of hot sauce if you want).
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28 comments
See what others have to say
Marylyn GallavanSunday 21st February 2021
Made this in my soup maker today – delicious! Put a couple of portions in the freezer to keep for lunches next week.
SharonMonday 22nd February 2021
Hi Marylyn, we’re so pleased to hear you enjoyed this soup, thanks for letting us know.
HanseyMonday 8th February 2021
Hi, how would I go about making this in a soup maker? I just got one as a present!
LisaWednesday 10th February 2021
Hi Hansey!
We haven’t made this in a soup maker.
We would recommend having a look through the manual and using that for guidelines, as different brands might vary
Val BrianSunday 1st September 2019
Hi, can you tell.me what size tins of butter beans I need? I have small ones are they the right tins?
Emma TThursday 19th September 2019
Hi Val,
You’ll need the large tins – but you could always halve the recipe and use two small tins ????
Mary WilsonMonday 3rd December 2018
Going to make this today….Hsvent had butter beans since I was a child.
carlaMonday 29th October 2018
Hello
if i make this in the soup maker, do i just put it all in without cooking first?
ShamidahMonday 1st October 2018
I made this yesterday and added some sweet corn 🙂 so so yummy!!!
LauraSaturday 12th May 2018
I love this soup, easy to make and delicious. It also reheats well if you want to put it in a food flask to go.
susieSaturday 28th April 2018
i dont have butter beans but i do have kidney beans will that be ok?
Charlotte ParkerFriday 2nd February 2018
How long will this keep in the fridge?
JaneThursday 4th January 2018
Just made this in my soup maker and added second tin of butter beans when cooked. It was amazing. My new fave soup. Thank you PON
FionaMonday 30th October 2017
Made this and I have to say it’s up there with my favourites. Delicious and filling ????
EmmaSaturday 14th October 2017
Can I make this in my soup maker?
MaureenSunday 1st October 2017
Making this tomorrow is it one to two tins of butter beans also large or small ones please x
MaureenSunday 1st October 2017
Thank you x
NikkiSunday 24th September 2017
Hi do i have to blend could i leave chunky ?
Im not a fan of smooth soups
Wendy BruceSunday 17th September 2017
Oh I can’t wait to have a go at making this. Love soups coming into winter so will certainly be hitting the shops to make this. Thanks for the recipe
Emma TSunday 17th September 2017
Hi Wendy,
So glad you like it ????
CarolynTuesday 19th September 2017
Going to batch cook some of your soups for the freezer. If I double the recipe do I use 4 stock cubes?
RobynWednesday 13th September 2017
Can I blend both tins of butter beans? Or stick to one tin?
I’m not a fan of their texture.
KatieWednesday 13th September 2017
This soup is beautiful – will definitely be a regular through the winter months.
MaureenWednesday 13th September 2017
Lovely filling soup. And tastes amazing. Thank you
Gillian EvansTuesday 12th September 2017
Thank you for getting back to me Jane ????
Gillian EvansTuesday 12th September 2017
I’m making it right now…ive bought two 400 g 235g drained Tin’s of butter beans…they had smaller ones so now I’m not too sure whether to put both in ..help ????❤
Doreen BarrettSunday 10th September 2017
I will be cooking this tomorrow, I will let you know what I think!
Emma TMonday 11th September 2017
Hi Doreen,
Hope you enjoy it!
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