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Butter Bean Stew
Butter bean stew is easy, flavorful and so filling. This vegan butter bean stew is so simple and ready in about 20 minutes. Naturally gluten free and dairy free, this lima bean stew is great for weeknight meals , lunch or meal prep.
Preheat a large pot over medium to medium high heat.
While pot is preheating, chop the onions, slice the garlic and chop the bell peppers.
Once the pot is preheated, add the onions and cook 4-6 minutes. Add garlic and cook 1 minute.
After garlic cooks 1 minute, add bell peppers and cook 3-4 minutes.
Add tomato paste, salt and spices to the onion and bell pepper mixture. Cook 30 seconds.
Add the diced tomatoes, balsamic vinegar, vegetable broth and drained butter beans to the pot. Turn heat to high and cover. Bring to a boil.
After the stew has come to a boil, turn off the heat. Use an immersion blender and blend 1/4 to 1/2 of the stew.
Add the baby spinach to the butter bean stew and stir until wilted. Serve hot.
Notes
Top tips
Blend up about ¼ - ½ of the soup with an immersion blender or blender to thicken the soup naturally. Note: Be careful blending hot liquids – keep the top of the blender open, cover the top of the blender with a dish towel. I don’t recommend using a bullet blender for this as it can explode from the heat.
Wait to add the spinach until after blending up some of the soup to keep the color intact (or the soup will take on a green hue).
If you don't have a blender, you can reserve about 1/2 cup of beans and mash them with a fork. Add the mashed beans to the soup to help thicken it.
This soup freezes well, make a double batch, and freeze half for later in the month.
Make this even more budget friendly by using dried beans that you cook ahead of time. You can store cooked butter beans in the fridge for up to 5 days or in the freezer for up to 3 months.
You may need to add a tablespoon or two of water to the stew when reheating.
If you are feeding a crowd, double the recipe. If you have leftovers you can always freeze them for later.
Other additions
Spice: Red pepper flakes, sriracha
Veggies: Zucchini, squash, carrots, celery, leeks, sweet potatoes (cut into small cubes, boil for at least 8 minutes or until tender)
Volume: Add cooked rice, quinoa or small pasta (like shells or elbows). If you know you will be making leftovers with the stew, keep the cooked rice, quinoa or pasta in a separate container so that it doesn’t absorb all the liquid from the stew when in the fridge.
Other flavor: Add a 1/4 cup of pesto or sundried tomatoes in olive oil.
Cheese: You can add a vegan or regular parmesan or feta cheese to add a touch of saltiness and creaminess to the stew.
Storing leftover lima bean stew
Fridge – you can store leftover lima bean stew in the fridge in a airtight container for up to 5 days (assuming you are using canned or freshly made beans).
Freezer – freeze leftover butter bean stew in a freezer safe bag or container for up to 3 months. I prefer to freeze the stew in 1 cup portions, this allows me to reheat just 1 portion at a time as needed for a quick lunch or dinner. I recommend using Soupercubes for this.
Defrosting – defrost in the fridge overnight or add the stew to a small pot and reheat over low to medium low heat, covered until hot. You may need to add some extra liquid as it cooks.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
228
Fat
2
g
Carbohydrates
42
g
Fiber
12
g
Sugar
12
g
Protein
15
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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