Looking for a simple, quick and delicious soup to make? This Syn Free Carrot and Butter Bean Soup will not disappoint.
Long before I began my journey with Slimming World, one of my favourite soups from a can was Baxter’s Carrot and Butter Bean Soup. It was my go-to soup whenever I felt poorly and didn’t feel like cooking.
Usually, though it had to be served with some warm crusty buttered bread, one thing I have definitely had to restrict on my journey.
Don’t take that as you can never ever enjoy that warm crusty bread though, as it doesn’t mean it is off bounds for good. You can totally use your syns and enjoy some if you fancy it, after all, that’s exactly what your syns are there for.
You could even make the healthier swap by enjoying a healthy extra b choice of whole wheat bread and save a bulk of syns altogether. Neither is right or wrong, it comes totally down to preference.
I’ve been making a simple Syn Free Carrot Soup that is based on that Baxter’s soup I loved, but you will notice it is missing the lovely added protein of Butterbeans, mainly because it’s been hard to source some here in Canada. The lima beans which are common here in Canada, tend to be more green in colour and just didn’t have the same texture I was used to.
Luckily I did source some when we go shopping across the border, and used some in these amazing Cheddar Butter Bean Bites, but kept forgetting to grab some more to make the Syn Free Carrot and Butter Bean Soup. Finally, I remembered on our last trip over and actually made sure to grab a few cans and you can guess the first thing I go making.
It’s actually such an easy soup to make too. The only real unusual ingredient that you might not have in your pantry, is the butter beans and the dried fennel. Trust me on the fennel part, this soup really does need it, it adds an amazing hint of flavour, that without just would not be a real Carrot and Butter Bean Soup in my opinion.
I actually have to admit to making up a pot of this Carrot and Butter Bean Soup a few times already before I have even had a chance to get it up onto the blog. I wanted to test it out in both the Instant Pot (pressure cooker) and stove top and it works perfectly either way.
It is the best kitchen gadget I have purchased.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).
A cheaper option is the Pressure King Pro and it’s a great alternative to the Instant Pot.
Want some more pressure cooker recipes? Check out my other: Pressure Cooker Recipes
When prepping the carrots for this Syn Free Carrot and Butter Bean Soup, I like to slice them into thin slices, you will be blending some of the soup once cooked, but it looks pretty having little flecks of thin slices of carrot along with the butter beans, rather than a fully smooth soup.
I like to use my Nutri Ninja Blender with Auto IQ to blend part of the soup once ready. This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once completed with this amazing kitchen gadget.
You obviously need to make sure you do the blending before adding the butter beans or parsley. Don’t worry though if you don’t have a full-size blender like mine. A stick immersion blender, like this Koölle Electric Powerful 3-in-1 800 Watt Hand Stick Blender will work just as well.
I actually want to order some dried butter beans in bulk for next time I make this Carrot and Butter Bean Soup, so I have a large supply on hand in my pantry. Canned is great for convenience, but I do prefer the taste of dried beans or lentils.
If you love soup recipes like this one, I also have these other delicious soup recipes below:
- Syn Free Loaded Baked Potato Soup
- Syn Free Turkey Taco Soup
- Spicy Roasted Parsnip and Sweet Potato Soup
- Vegetable and Pearl Barley Soup
- Chicken Butternut Squash Coconut Curry Soup
- Chicken, Bean and Rice Soup
- Syn Free Chicken and Vegetable Soup
- Syn Free Split Pea and Bacon Soup
- Syn Free Spicy Sweet Potato, Red Pepper and Carrot Soup
- Syn Free Spicy Chicken and Vegetable Soup
- Syn Free Sweetcorn and Leek Soup
and if that’s not enough to choose from, don’t forget my FULL RECIPE INDEX with over 500+ delicious Slimming World Recipes.
Make up a pot of this Carrot and Butter Bean Soup today and enjoy for lunches or dinner.
and because it contains just vegetable and beans it is totally suitable for an SP day and contains enough speed foods that you don’t need to worry about anything additional for this delicious Carrot and Butter Bean Soup.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS SYN FREE CARROT AND BUTTER BEAN SOUP?
- Deep Saucepan or Instant Pot
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Blender or Immersion Stick Blender
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
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Syn Free Carrot and Butter Bean Soup | Slimming World
Yield 4 servings
This recipe is gluten free, dairy free, vegan, Slimming World and Weight Watchers friendly
- Extra Easy - syn free per serving
- Green/Vegan - syn free per serving
- SP- syn free per serving
- WW Smart Points - 0
*suitable for freezing
- 1 large sweet onion, finely chopped
- 2 large carrots (approx 500g/17.5oz), sliced thinly
- 1 (400g/14oz) tin of butter beans, drained
- 4 cups (960ml) of vegetable stock
- salt and black pepper to season
- 1/2 teaspoon of fennel seed
- 1 tablespoon of tomato paste
- a handful of fresh parsley, finely chopped
- spray oil
- Spray a large saucepan with spray oil and add the onion and fry until softened.
- In a mortar and pestle, grind the fennel seed into a powder.
- Add this to the pot, along with the carrots and tomato paste and mix to evenly coat.
- Add the stock and season with some salt and black pepper, bring to the boil, then reduce heat and simmer covered for approx 30 mins
- Add about 3/4 of the soup to a blender and blend until smooth.
- Add the butter beans and fresh parsley and continue to simmer for about 5 mins.
- Serve and enjoy
Instant Pot/Pressure Cooker
- Set to saute mode, once hot, spray with spray oil and add the onion and fry to soften.
- Add in the fennel, tomato, paste, carrots and stock, and stir to combine.
- Add lid, and set to manual, high pressure for 8 minutes.
- When time is up, Quick release the pressure.
- Blend 3/4 of the soup in a blender.
- Add back to the Instant Pot, along with the butter beans and parsley, set to saute and let simmer for about 5 mins.
- Serve and enjoy
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary.
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Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 0.4 g
Sodium 216 mg
Total Carbohydrates 25.3 g
Dietary Fiber 2.7 g
Sugars 5.4 g
Protein 5.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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Looking for some other recipes? Head on over to my RECIPE INDEX for over 850 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc
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All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.