Soup is one of my favorite recipes to make and eat! I make a big batch of homemade soup every Sunday so that I have easy, healthy lunches throughout the week. Soup is a healthy meal prep food that is also comforting, filling and so nutritious! This creamy veggie soup is made with butter beans for a boost of plant-based protein and fiber.

Healthy Soup Recipe

This soup is high in fiber, phytonutrients as well as vitamins and minerals thanks to the sweet potatoes, carrots, red bell peppers, kale, garlic, onion, ginger, turmeric and Italian parsley or cilantro leaves.

Fiber For Gut Health

One reason I love soup so much, beyond it being absolutely delicious, is that soup is a great way to add gut supporting fiber to the day!

All plant foods (fruits, veggies, whole-grains, nuts, seeds & legumes) contain unique prebiotics, which feed the probiotics or “good” bacteria in the gut. These prebiotics ferment in the colon and release Short-Chain Fatty Acids (SCFA’s), which go into the body and have numerous benefits from helping to reduce inflammation to preventing chronic disease.

Feeding the “good” bacteria also supports the gut microbiome, improves immunity, can help with anxiety, support healthy hormone levels (90% of serotonin is produced by the gut), reduce brain fog and more. Each plant food contains unique prebiotics, which is why it’s important to eat a variety in your diet.

Healthy Cookware and Food Storage

I love using a pressure cooker such as this one when making soup because it speeds the process along! I also love the smell and experience of soup simmering on the stove with a classic soup pot such as this one!

One tip when it comes to safe and healthy cookware is to stick to stainless steel, cast iron, glass or ceramic.

After I make this soup I store it in the fridge in wide mouth glass jars such as these!

Creamy White Bean Soup

This creamy vegetable soup is packed with plant-based protein thanks to butter beans!

Print Recipe

Prep Time:10

Cook Time:20

Ingredients

3 cans butter beans
2 medium sweet potatoes
4 large carrots
2 red bell peppers
4 large leaves of curly kale
1 tablespoon coconut oil
24 ounces filtered water
1 teaspoon salt
1/2 teaspoon garlic powder
½ teaspoon onion powder
1/4 teaspoon ginger powder
¼ teaspoon turmeric powder
¼ cup fresh Italian parsley or cilantro leaves

Instructions

Peel and chop sweet potatoes and carrots
Rinse, core and dice the red bell pepper
Rinse, devein and chop the kale
Warm the coconut oil over medium heat in a large soup pot
Add the bell pepper, carrot, sweet potato and kale then sauté for 3 minutes
Add the spices and sauté for another 2 minutes
Add the water, bring to a boil then lower the heat and simmer for 15 minutes
Add two cans of butter beans, drained and rinse, then use an immersion blender to blend most of the soup. If you do not have an immersion blender you can add the soup to a high-speed blender to blend together
You can blend more or less depending on your preference. I like to blend most of it, but leave some whole veggies for texture
Finally add the remaining can of butter beans (drained & rinsed)
Keep on medium/low heat for 5 minutes to heat through
Serve topped with parsley or cilantro, and enjoy!

Servings:

Creamy White Bean Soup Recipe

Serves: 6

Ingredients:

3 cans butter beans

2 medium sweet potatoes

4 large carrots

2 red bell peppers

4 large leaves of curly kale

1 tablespoon coconut oil

24 ounces filtered water

1 teaspoon salt

1/2 teaspoon garlic powder

½ teaspoon onion powder

1/4 teaspoon ginger powder

¼ teaspoon turmeric powder

¼ cup fresh italian parsley or cilantro leaves

Directions:

First, peel and chop sweet potatoes and carrots. Rinse, core and dice the red bell pepper and rinse, devein and chop the kale. Warm the coconut oil over medium heat in a large soup pot. Add the bell pepper, carrot, sweet potato and kale then sauté for 3 mins. Add the spices and sauté for another 2 minutes. Add the water, bring to a boil then lower the heat and simmer for 15 minutes. Add two cans of butter beans, drained and rinse, then use an immersion blender to blend most of the soup. If you do not have an immersion blender you can add the soup to a high-speed blender and blend together. Blend the soup more or less depending on your preference. I like to blend most of it, but leave some whole veggies for texture. Finally add the remaining can of butter beans (drained & rinsed). Keep on medium/low heat for 5 minutes to heat through. Serve topped with parsley or cilantro, and enjoy!