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Nothing beats a warm, hearty bowl of soup on a chilly evening, especially when it’s packed with nutritious ingredients. Spinach, lentil, and butter bean soup is not just a colorful dish; it’s a cozy hug in a bowl! This delightful vegan soup is perfect for busy weeknights, meal prep on Sundays, or whenever you need a comforting, healthy dish. Packed with the goodness of vegetables and legumes, this soup is as nourishing as it is satisfying.
Why You’ll Love This Recipe
What’s not to love about a soup that is quick to make, budget-friendly, and family-approved? This dish is not only delicious but also a powerhouse of nutrients. It’s great any time of the year, whether served warm in the winter or as a light meal in the summer.
"I made this soup for my family, and it was a huge hit! It’s healthy, filling, and perfect for leftovers!" – Happy Home Cook
How to Make Spinach, lentil and butter bean soup – this easy vegan soup is healthy, hearty and nutritious. It is high …
Creating this vibrant soup is a straightforward process that requires just a few simple steps and a handful of wholesome ingredients. You’ll simmer lentils and butter beans with fresh spinach in a flavored broth for a delightful meal that comes together in under an hour.
Ingredients
- 1 cup dried lentils (green or brown)
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
Feel free to substitute dried lentils with canned for quicker prep, or use kale instead of spinach for a different flavor profile.
Directions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and minced garlic. Sauté until the vegetables are soft, about 5-7 minutes.
- Stir in the cumin and cook for an additional minute to release its flavor.
- Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the lentils are tender.
- Gently fold in the butter beans and spinach. Cook until the spinach wilts, about 3-5 minutes.
- Season with salt and pepper to taste. Enjoy your warm, comforting soup!
Serving Suggestions
This hearty soup is a meal on its own but pairs beautifully with a side salad, crusty bread, or avocado toast. Top with a sprinkle of nutritional yeast for added flavor and a hint of cheese-like richness. Enjoy it with a cup of herbal tea for a cozy dinner experience.
Storage & Reheating
Keep leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in portioned containers for up to 3 months. To reheat, simply thaw in the fridge overnight, then warm on the stove or in the microwave until heated through.
Pro Tips
- For more depth of flavor, consider adding a splash of lemon juice just before serving.
- You can customize the soup’s consistency by blending half of it for a creamier texture.
- Experiment with adding spices such as smoked paprika or chili flakes for a kick!
Variations
Feel free to switch things up with the greens! Kale, swiss chard, or even collard greens work well. If you’re looking for added protein, feel free to toss in some diced tofu or tempeh. Adjust the spices according to your preferences – more cayenne for heat or Italian herbs for a different flavor profile!
FAQs
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free!
Can I add other vegetables?
Definitely! Feel free to throw in diced zucchini, bell peppers, or any seasonal veggies you have on hand.
- Healthy vegan recipes
- Easy soup recipes
Spinach, Lentil, and Butter Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm, hearty vegan soup packed with spinach, lentils, and butter beans. Perfect for chilly evenings and as a healthy meal prep option.
Ingredients
- 1 cup dried lentils (green or brown)
- 1 can (15 oz) butter beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and minced garlic. Sauté until the vegetables are soft, about 5-7 minutes.
- Stir in the cumin and cook for an additional minute to release its flavor.
- Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the lentils are tender.
- Gently fold in the butter beans and spinach. Cook until the spinach wilts, about 3-5 minutes.
- Season with salt and pepper to taste. Enjoy your warm, comforting soup!
Notes
For added flavor, consider a splash of lemon juice before serving. Customize the soup’s texture by blending half of it for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg