Looking for a simple, quick and delicious soup to make? This Carrot and Butter Bean Soup will not disappoint.
Long before I began my journey with Slimming, 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.
I've been making a simple 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 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 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:
- Loaded Baked Potato Soup
- 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
- Chicken and Vegetable Soup
- Split Pea and Bacon Soup
- Spicy Sweet Potato, Red Pepper and Carrot Soup
- Spicy Chicken and Vegetable Soup
- 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 Eats Recipes.
Make up a pot of this Carrot and Butter Bean Soup today and enjoy for lunches or dinner.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THIS 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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Recipe Card
Carrot and Butter Bean Soup | Slimming Eats
This recipe is gluten free, dairy free, vegan, Slimming Eats and Weight Watchers friendly
WW Smart Points - 0
*suitable for freezing
Ingredients
- 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
- ½ teaspoon of fennel seed
- 1 tablespoon of tomato paste
- a handful of fresh parsley, finely chopped
- spray oil
Instructions
Stove Top
- 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 ¾ 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 ¾ 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
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 117Total Fat 0.4gSodium 216mgCarbohydrates 25.3gFiber 2.7gSugar 5.4gProtein 5.2g
Mo Ratcliffe says
Lovely heartwarming soup, I zinged it up with a sprinkling of chilli powder. Just the job on a cold wintry day
Shevy (Slimming Eats) says
Thanks for commenting Mo, I am happy to hear you enjoyed this soup.
Deborah Weller says
Made this tonight tastes really lovely
Cleardee says
Very tasty soup. I blended all the butter beans and it made it lovely and thick. Loved the subtle addition of fennel seeds.
Thea says
Oh my word that has to be one of the best soups I’ve ever tasted
Had to sub butter beans for cannnelini this soup had quite an after kick I assume from the fennel so yummy
Thank you
Shevy (Slimming Eats) says
Thank you for commenting so glad you enjoyed it
Jo says
Better than Baxters! Made a batch to take into work and it we all wolfed it down - delicious. The fennel certainly does add something special. Don't think I'll buy the tinned stuff again.
Shevy (Slimming Eats) says
Ahh thank you Jo, so glad you enjoyed this. Thank you for commenting.
Chris Haine says
Fabulous, definitely better than Baxter’s, this recipe is a keeper for sure
Carol H says
Made this soup for dinner, so yummy snd dling. Will definitely be making it again. Thank you so much.
Ellie says
Made this soup on this very cold day for lunch....Lovely and fennel is subtle . On the list to make again Thank you
Joyce says
Best carrot and butter bean soup ever!! Didn't think Baxter's could be beaten but this tops it! A firm favourite. Thank you for sharing.
Agnes says
Omg this soup is something else! Absolutely amazing, just made a pot and feel like eating all at once 🙂 I did add little something from myself as the only spices I've used was salt and chilli flakes. When blending carrots I did add one slice of pickled red pepper from the jar and little bit of double cream. When frying onions I have done it on separate pan on low hit to the point when onions changed colour to brown -it has to be done on low heat so you do not burn it - it's another level of different taste!
Will definitely do it again, thank you 🙂
Julie says
Absolutely delicious
Thanks you.
Julie says
I made this for the first time today, it was delicious! I was hesitant about using the fennel but you’re right, it makes it! Thank you.
Karen says
I made this soup exactly as per recipe and love it...will definitely be a regular feature of my lunches...Thank you
Siobhan (Slimming Eats) says
Hi Karen, so glad you enjoyed it, thanks for commenting.
Sara says
I really don't like many tinned soups, however I love this Baxter's one which has been increasingly hard to find and is my favourite.
Anyway I made this and it is absolutely delicious and really quite similar to the above except even more wholesome and tasty. Thanks v much for recipe! I will say that the Baxter's soup compares very well - so well done to them too. Good for healthy eating, cosy autumn feasting and cheap too.
Florence reece says
Just made this and absolutely delicious. Put some in freezer as when working from home can have it for lunch and syn free!
Laura Beck says
Thank you so much for this recipe. The Baxter's tinned version is my favourite tinned soup as it reminds me of camping holidays but, at £2 a tin now, I can't justify the expense. Please take it as a huge complement that your recipe tastes just like I remember the Baxter's one and is such good value to make. Wonderful, thanks.
Wendy says
Wow I searched for this recipe as I also have fond memories of Baxter’s carrot and butterbean soup and I am so glad that I found this one! I accidentally blitzed the beans, but it didn’t detract. What a lovely flavour!
Andie says
This soup was a favourite of mine and I have been wanting to make it for so long ! I added chopped celery and some garlic. I also blended half the butter beans and used home grown tomatoes instead of puree the result was incredible- tasted and smelt just like the tinned stuff except BETTER !
Heather says
So excited to try this! I wonder if fennel powder would work rather than crushing fennel seeds?
Siobhan (Slimming Eats) says
Yes it should be okay.
Wendy Slavin says
Delicious recipe and very close to the Baxter’s version. I didn’t have fennel seeds so I used a star anise. Turned out great. Thank you