This curried coconut red lentil soup is creamy, cozy, and packed with plant-based protein. It’s an easy lentil soup that’s vegan, hearty, and perfect for weeknights.

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At A Glance

• Ready In: 45 minutes
• Serves: 4
• Diet: Vegan, dairy-free, gluten-free
• Nutrition Highlights: High in plant-based protein and fiber
• Main Ingredients: Red lentils, coconut cream, curry paste, mild curry powder, spinach
• Flavor Profile: Creamy, gently spiced, slightly sweet, fresh lime finish
• Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
• Best Served With: Crusty bread or warm naan for dipping

This curried coconut red lentil soup is one of those dinners I turn to when I want something nourishing but low effort. The red lentils break down beautifully, giving you that naturally creamy texture without needing any dairy or blending. The Thai red curry paste and curry powder work together to create warmth and depth, while the coconut cream makes it rich and silky.

You’ve got sweetness from the carrots and onion, gentle heat from the spices, and a fresh pop at the end from lime juice. The baby spinach wilts right in, adding color and a boost of fiber and nutrients.

It’s high in plant-based protein and fiber thanks to the lentils, completely vegan, and naturally gluten-free. It’s also great for meal prep — the flavors deepen as it sits, and it freezes like a dream. If you’re looking for an easy lentil soup that feels a little special but uses everyday ingredients, this is it.

Per serving: 370 calories, 15 grams protein, and 17grams fiber. Serve with a high-protein toast for extra 10 grams of protein.

You might also like these high-protein vegetarian dinner recipes: tofu rice bowls, lentil mushroom Bolognese, black bean tacos, butter chickpeas, or high-protein butternut squash soup. For a non-vegetarian version, check out this lentil soup with chicken. Check out my chicken bean soup, lentil soup with sweet potato or more meals high in protein and fiber here.

What You’ll Need

Here is what you’ll need for this coconut red lentil soup recipe. Find the full measurements in the recipe card below.

• For aromatic base (flavor foundation) – onion, celery, carrots, salt, and oil for cooking; I use olive oil most of the time, but you can use avocado, coconut, or canola oil here
• Flavor Boosters: garlic for warmth and punch, fresh ginger for a gentle zing that lifts the soup, Thai red curry paste for that bold curry flavor, and mild curry powder for extra warmth and color, tomato paste for richness, color, and umami, sugar or honey to balance the acidity and spice
• Red lentils – high in protein and fiber; they cook quickly and turn creamy
• Vegetable stock – builds savory depth (have extra to thin if needed)
• Coconut cream – makes it luxuriously creamy (you can swap for full-fat coconut milk for a lighter option)
• Baby spinach – adds nutrients and color
• Lime juice – brightens and balances the richness (don’t skip!)
• Fresh cilantro (coriander) – fresh, herby finish
• Chili crisp (optional) – for extra heat and texture
• To Serve: Toast or crusty bread – perfect for dunking

How To Make Coconut Red Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for coconut red lentil soup.

• Sauté onion, celery, carrot, and salt in olive oil until soft and fragrant.
• Add garlic and ginger; cook briefly.
• Stir in curry paste, curry powder, tomato paste, and sugar; cook to deepen flavor.
• Add rinsed red lentils and vegetable stock. Bring to a boil, then simmer about 20 minutes until lentils are soft.
• Stir in coconut cream and simmer 5–10 more minutes.
• Add spinach and let it wilt.
• Finish with lime juice, adjust salt, and serve with coriander and optional chili crisp.

Watch The Video

Recipe Tips

• Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.
• Layer your salt. A small pinch during sautéing makes a big difference later.
• Want it smoother? Blend half the soup with a stick blender for extra creaminess.
• More heat? Add chili flakes or extra curry paste.
• Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.
• Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Serving Suggestions

I love serving this curry lentil soup with thick slices of toasted sourdough or warm naan for dipping. It also pairs beautifully with a simple cucumber salad dressed with lemon and olive oil to balance the richness. If you want to make it extra hearty, serve it over steamed rice for a cozy bowl situation.

If you’ve tried this coconut red lentil soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This lentil and sweet potato soup uses fridge and pantry staples and comes together in about 40 minutes — hearty, warmly spiced, and finished with a squeeze of lemon.

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This is the soup you make on a weeknight when you don’t want to think too hard about dinner but still want something that actually fills you up. It’s built almost entirely from fridge and pantry staples — canned lentils, a sweet potato, some vegetables you probably already have — so there’s no special shopping trip required.

The sweet potato breaks down slightly as it cooks, giving the soup a little natural creaminess, while the lentils add that earthy, savory backbone. A squeeze of lemon at the end cuts through the richness and keeps it from tasting flat.

It’s loosely inspired by Turkish and Middle Eastern lentil soups, with the sweet potato swapped in for extra body and a gentle sweetness that plays well against the smoked paprika and cumin. Serve it with a piece of good bread, and you’ve got a properly satisfying, protein-and-fiber-packed dinner without much effort.

You might also like these lentil recipes: chicken lentil soup, curried coconut red lentil soup, Mediterranean chickpea soup, vegetarian Stroganoff (lentil & mushroom), lentil mushroom bolognese, or tuna lentil salad. You might also like my white bean and chicken soup.

What You’ll Need

How To Make Lentil and Sweet Potato Soup

Recipe Tips

• Don’t skip the mashing step. Even a few passes with a potato masher makes a real difference to the texture, giving you that creamy, hearty consistency without any blending or cream.
• Layer the salt. A pinch when you sauté the vegetables, then adjust again at the end after the lemon goes in — this builds better flavor than salting once at the finish.
• Swap the herbs. Dried oregano works just as well as thyme here if that’s what you have on hand.
• Storage: Keeps well in the fridge for 4-5 days in an airtight container.
• Freezer-friendly: Cool completely, then freeze in portions for up to 3 months. Thaw and reheat gently on the stove, adding a splash of stock or water if it’s thickened up too much.
• Make it your own: Stir in a handful of spinach or kale at the end for extra greens, or top with crumbled feta if you’re not keeping it vegan.

Serving Suggestions

A thick slice of sourdough or high-protein bread is really all you need alongside this soup — something to mop up the bowl with. A dollop of sour cream or yogurt on top adds a nice tang and creaminess, and fresh cilantro (or parsley, if that’s what you prefer) brightens it up. If you like a bit of heat, a pinch of chili flakes on top goes a long way. This also makes a great meal-prep lunch — just pack it into containers and reheat when you’re ready.

If you’ve tried this lentil and sweet potato soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This Sausage and Lentil Soup has roasted red pepper, and I love how spicy Italian Sausage adds flavor to this easy soup! And this recipe uses a generous amount of sausage and roasted peppers and not many lentils, so it’s surprisingly low in carbs!

PIN the Sausage and Lentil Soup to try it later!

This delicious Sausage and Lentil Soup is something I love to pull out of the freezer for an easy dinner, and it’s starting to feel like soup season in the northern hemisphere! And even though lentils have some carbs, this is definitely a carb-conscious soup with lots of sausage and peppers and not that many lentils. When I updated the recipe a few years ago I ended up using a whole package (19.5 oz.) of Italian sausage so there would be more sausage than lentils.

And lentils are high in fiber too, so with only one cup of dried lentils in six servings this soup would be a good choice for low-carb eaters. I love sausage, lentils, peppers, and all the other flavors in this soup, hope you enjoy trying it!

(This recipe was adapted to be a lower-carb version of Sausage, Lentil, and Tomato Soup. If anyone was a fan of that older recipe you can find the printer-friendly version back in the archives by using that link.)

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

How low in carbs is this Sausage and Lentil Soup?

This easy soup recipe with lots of sausage and peppers and only a small amount of lentils has only 10 net carbs per serving, with 8 grams of protein!

What red pepper did I use for Sausage and Lentil Soup?

I used roasted red pepper from a jar for this soup recipe, which made it quick and easy to get on the table! You can also use diced fresh red bell peppers; just add them a bit earlier in the cooking time.

Can you use red lentils for this soup?

I love red lentils (affiliate link) in soup and if you wanted to use them in this sausage lentil soup recipe they would cook a bit more quickly than the brown ones.

Can you freeze the Sausage and Lentil Soup?

I love stockpiling soup in the freezer during the winter, and this soup is great to freeze in individual containers and pull out later for a quick meal.

How to make Sausage and Lentil Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Brown the sausage well and put it in the soup pot. (I used to use turkey Italian sausage for this soup, but now I can’t find that very often and pork sausage will also be delicious. Use either sweet or hot Italian sausage, whichever you prefer.)
2. Brown the onions and add to the soup pot with the chicken stock or broth, lentils, ground fennel, dried thyme, and dried sage.
3. Drain the roasted red peppers into a colander.
4. Let the soup simmer until the lentils are tender, about 45 minutes.
5. When the lentils are tender, chop the red peppers and add to the soup.
6. Then let soup simmer about 45 minutes more, or until lentils are as soft as you prefer and flavors are well blended.
7. Season the Sausage and Lentil Soup with salt and fresh-ground black pepper and serve hot.

Make it a Carb-Conscious Meal:

Easy Sausage and Lentil Soup would taste great served with one of these tasty low-carb breads:

Weekend Food Prep:

This recipe for soup with sausage, peppers, and lentils has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Sausage and Lentil Soup has a lot of sausage and red peppers and a small amount of lentils, so it’s not much of a splurge for low-carb diets, but not low enough in carbs for strict Keto. With turkey Italian Sausage, this would be acceptable for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
This delicious lentil soup with sausage was first posted in 2007 and I’ve enjoyed it so many times since then.  The recipe was last updated with more information and a adapted to be a slightly lower-carb version in 2025.

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This chicken and white bean soup is rich, smoky, and finished with lemon — the kind of soup that gets better the longer it simmers on the stove.

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This chicken and white bean soup is the kind of dish that gets better the longer it sits on the stove. Chicken pieces braise right in the broth until fall-apart tender, then shred straight into the soup for a richness that chicken breast just doesn’t deliver. The cannellini beans do double duty — part of them get blended back into the broth, which thickens everything naturally without a drop of cream or flour. Tomato paste, smoked paprika, and a bay leaf build a warm, savory base, and a squeeze of lemon at the end keeps it from tasting heavy. If you want an extra hit of umami, stir in some grated Parmesan right before serving — it’s optional, but worth it.

You might also like these recipes: lemon chicken orzo soup, chicken lentil soup, chicken potato soup, tuna white bean salad, borscht soup, or tomato Florentine soup.

What You’ll Need

How To Make Chicken & White Bean Soup

• Remove the chicken and shred it. Blend 1 cup of the beans and broth until smooth, then stir it back into the pot along with the shredded chicken.
• Stir in the lemon juice, cream (if using), then season with more salt and pepper as needed (taste as you go).
• Stir in the kale or spinach and simmer 3 minutes, until wilted.
• Remove the bay leaf, ladle into bowls, and finish with grated Parmesan if using.

Recipe Tips

• Don’t rush the tomato paste. Two full minutes in the pan, until it goes from bright red to a deep brick color, removes the raw edge and adds concentrated flavor.
• The blending step matters. Blending just one cup of beans and broth and stirring it back in thickens the soup naturally, no flour or cornstarch needed.
• Chicken thighs shred better than breast, but breast is leaner and lower in calories and works just as fine.
• Storage: keeps in the fridge for 4–5 days in an airtight container.
• Freezer-friendly: freeze in portions for up to 3 months. Leave out the cream and kale, then add them fresh when reheating.
• Make it dairy-free: skip the cream and Parmesan — the soup is plenty rich from the beans and blended broth alone.

Serving Suggestions

I like to serve this with a thick slice of crusty sourdough for dipping, or a simple green salad on the side to balance the richness. A sprinkle of extra Parmesan and fresh parsley at the table never hurts either.

If you’ve tried this chicken white bean soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This delicious Instant Pot Buffalo Chicken Soup is topped with crumbled blue cheese, and this soup will warm up your tastebuds! And I’m guessing anyone who likes spicy Buffalo Chicken is also going to enjoy the this tasty soup!

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Instant Pot Buffalo Chicken Soup is one of my favorite soup recipes, and this is warm and comforting if it’s cold where you are! This is a soup  for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!

If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’re probably going to love this creamy Buffalo Chicken Soup. It did take me a couple of tries testing variations with Jake and Kara to come up with a version of this soup we thought was a total winner. But we loved the final version!

And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How spicy is this Buffalo Chicken Soup?

I would say this soup is moderately spicy. But here is my advice: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.

What if you’re not a fan of blue cheese?

If you enjoy Buffalo Chicken flavors but aren’t so big on blue cheese, just top the soup with Parmesan or any grated or crumbled white cheese that you prefer.

What size Instant Pot did I use for this recipe?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

How low in carbs is the Buffalo Chicken Soup?

This slightly spicy tasty soup has only 4 net carbs per serving, with 33 grams of protein!

How to Make Instant Pot Buffalo Chicken Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat olive oil in the Instant Pot on the Saute/Medium setting, add onions and celery and cook until they’re starting to soften.
2. Add thyme (preferably ground thyme) and Garlic Powder and cook a minute or two longer. (If you have ground thyme, use a slightly smaller amount.)
3. While veggies cook, trim the chicken and cut into lengthwise strips.
4. Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken broth to Instant Pot.
5. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
6. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the remaining pressure.
7. While the soup cooks, cut cream cheese into chunks and crumble the blue cheese.
8. Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
9. After you remove the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
10. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
11. Serve the Buffalo Chicken Soup soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table!

Make it a Low-Carb Meal:

This creamy spicy chicken soup would be delicious with any of these low-carb breads or muffins:

Want more Buffalo Chicken flavor in your life?

I have a great round-up of Frank’s Red Hot Sauce Recipes that will appeal to people who love the flavor of that spicy Buffalo Sauce that has zero carbs!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Buffalo Chicken Soup is a good choice for any low-carb or Keto diet. It’s too high in fat to be officially approved for the original South Beach Diet, but if you used reduced fat cream cheese and go easy on the blue cheese it wouldn’t be bad for a treat.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a creamy soup with Buffalo Chicken flavors was first posted in 2018. It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Leek and potato soup, lightened up: sour cream and Parmesan give it all the creaminess you want, no heavy cream required. Topped with fried leek greens and garlicky croutons for the best textures.

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There are a lot of leek and potato soup recipes out there, but this is my lightened-up version, and it’s the one I keep coming back to. Vegeta stock powder gives it a savory depth that plain stock cubes don’t quite manage, and swapping heavy cream for light sour cream keeps things lighter while still giving that creamy, tangy finish.

Blended potato starch does most of the heavy lifting for texture here, so you’re not relying on cream at all to get that velvety consistency. And here’s the fun part: I use every bit of the leek, frying the dark green tops into a crispy, oniony topping, and piling on garlicky sourdough croutons for crunch. It’s easily made vegan too; just skip the sour cream and Parmesan, or add nutritional yeast and a dairy-free yogurt instead.

You might also like these soup recipes: butternut squash and sweet potato soup, borscht soup, high protein butternut squash soup, watercress soup, turmeric zucchini soup, and make sure to check out these leek recipes.

How To Make Leek And Potato Soup

• Melt the butter in a large pot, add the sliced white and pale green leeks with a little salt, and cook 4–5 minutes until soft.
• Add the potatoes, garlic, pepper, nutmeg and Vegeta stock powder, stir, then pour in the water. Bring to a boil, then simmer about 15 minutes until the potatoes are tender.
• Off the heat, stir the Parmesan and sour cream into the soup, then blend until smooth and creamy.

• While the soup simmers, toss the sourdough cubes with olive oil, garlic powder, Italian seasoning and salt, then bake or air-fry until golden.
• Pan-fry the reserved leek tops in a little oil until soft and golden.
• Serve topped with the crispy leeks, croutons and a sprinkle of green onions or chives.

Watch The Video

Recipe Tips

• Blend the soup until just smooth and silky — don’t overblend, as it can turn a little gloggy (over-blended potato can get gluey from the starch breaking down too much)
• Make it vegan by skipping the Parmesan and sour cream, or add nutritional yeast and a dairy-free yogurt instead.
• Storage: keeps 4 days in the fridge in an airtight container.
• Freezing: freezes well, best without the sour cream and Parmesan already mixed in (stir in fresh after reheating).
• Don’t skip the fried leek tops. They’re a genuinely simple way to use the whole vegetable and add a lot of flavor for very little effort.

Serving Suggestions

This is the kind of soup I want with warm crusty bread for mopping up the bowl, though the croutons already do a lot of that work. A simple green salad on the side keeps things light if you’re serving it as a starter, or bulk it up with a piece of grilled fish or chicken for a full dinner.

If you’ve tried this leek and potato soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Butternut Squash Kale Soup uses some of my favorite soup ingredients, and this tasty vegetarian soup has gluten-free and lower-carb options. And this is a perfect recipe to use those packages of peeled-and-cut butternut squash that shows up in the fall!

Pin Butternut Squash Kale Soup to try it later!

This Butternut Squash Kale Soup is a recipe I first made just because I had butternut squash and kale in the fridge. And then I loved this soup with fall flavors, and it ended up being one of my favorite soups to make this time of year.

The bonus ingredient in the soup is Farro that I’d been craving ever since I first tried Farro with Mushrooms. The butternut, kale, and Farro combination here was wonderful, but I know some people aren’t going to have Farro. And also Farro isn’t gluten-free or low in carbs, so in the updated recipe I’m giving the option to switch Farro for brown rice (for gluten-free) or frozen cauliflower rice (for lower-carb and gluten-free.)

And no matter which way you make it, if you’re a fan of butternut squash and kale I hope you try this tasty meatless soup!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• Farro
• onion
• Olive Oil (affiliate link)
• Dried Thyme (affiliate link)
• Dried Sage (affiliate link)
• vegetable broth
• butternut squash
• kale
• salt and black pepper
• Balsamic Vinegar (affiliate link)
• Parmesan for serving (optional, dairy-free without the Parmesan)

Can you use pre-cut butternut squash for Butternut Squash Kale Soup?

I wrote a post about How to Peel and Cut Up a Butternut Squash and for Roasted Butternut Squash it’s definitely better when you cut it up yourself. But to use in soup, those packages of pre-cut butternut squash that show up at Costco this time of year are great!

Want Butternut Squash Kale Soup that’s gluten-free or lower-carb?

You can easily make a gluten-free version of this soup by switching out the Farro for brown rice; I would use Ben’s Brown Rice (affiliate link). And you can make a tasty lower-carb version by switching out the Farro for cauliflower rice.

How high in carbs is the Butternut Squash Kale Soup?

This soup recipe with farro or brown rice will have about 24 net carbs per serving. If you switch out the Farro for frozen cauliflower rice, the soup will have about 12.8 net carbs per serving.

Who else LOVES Butternut Squash?

I’m a huge butternut squash fan from childhood, which is why my carb-conscious recipe blog has so many butternut squash recipes! And when it’s fall I just have to have it a few times every year. You can use Favorite Roasted Butternut Squash Recipes to see all my recipes using it. Or use Favorite Winter Squash Recipes to see my favorites with all types of winter squash!

How to Make Butternut Squash Kale Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. If you’re using farro, start by soaking it for at least 15 minutes. 
2. If you don’t want to Peel and Cut Up a Butternut Squash, I think pre-cut squash cubes are great for soup.
3. Cut the squash into pieces not more than 3/4 inch across.
4. Heat the oil in soup pot, then saute diced onion with the thyme and sage.
5. Add vegetable stock to the onions and herbs and bring to a low simmer; then add the farro and simmer 10 minutes. (You can skip this extra ten minutes if you’re using brown rice; cauliflower rice will be added towards the end of the cooking time.)
6. Add the squash cubes and simmer about 30 minutes.
7. Mash the squash a bit so some pieces will thicken the soup, then add the kale (and add cauliflower rice now if you’re using that) and simmer 20-30 minutes more.
8. Stir in a little balsamic vinegar if desired, and serve hot.
9. Butternut Squash Kale Soup will good with a little Parmesan cheese sprinkled on at the table, if you’re a fan of that.

Weekend Food Prep:

This recipe for Butternut Squash Kale Soup has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! And this recipe would be perfect to make on the weekend and enjoy for a meatless lunch or dinner.

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We loved this tasty Butter Bean Soup that has lots of ham and cabbage plus onion and celery for amazing flavor! This soup can be made with dried or canned beans, or make it with Lima Beans if you can’t find butter beans. 

PIN the recipe for Butter Bean Soup to try it later!

If Butter Bean Soup is something you’re not sure about, I hope you’ll stay with me for a minute. I wasn’t that familiar with them when I made this soup using Florida Butter Beans, and I discovered that they’re creamy and delicious!

If you can find them (or something similar) I highly recommend starting with dried butter beans that you’ve soaked overnight. That’s what I used when I first made this soup. But when I decided the soup desperately needed a photo update, I tried it with canned butter beans from the supermarket. And I was very happily surprised how good it was!

I first made Butter Bean Soup when I had a bad cold that hung on for weeks and needed some comfort food. But it was just as delicious when I made it again recently on one of those cold winter days where nothing sounds better than soup! I hope you try the recipe!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What type of beans did I use for Butter Bean Soup?

I made this soup the first time with dried Florida Butter Beans, (a type of heirloom baby lima bean) that I bought in San Francisco from Rancho Gordo Beans. I used canned butter beans when I updated the photos, and both those were delicious in this soup.

Are Butter Beans the same as Lima Beans?

According to many sources, butter beans and lime beans are the same type of legume. However, there is a difference. The name lima beans refers to the small green variety of these beans, that originated in Lima, Peru. The larger white and slightly creamier beans are often called butter beans, especially in the Southern part of the U.S.

Can you use a different type of bean?

If you’re still not sure about butter beans or lima beans, try the soup with a different type of white bean! I think Cannellini beans or pinto beans would both be a good choice.

How high in carbs is the Butter Bean Soup?

A soup recipe that starts with a pound of dried beans is not going to be low in carbs of course. This soup recipe as written has 29 net carbs and 21 grams of protein.

How to make this soup recipe lower in carbs:

If you want a version of Butter Bean Soup that’s lower in carbs, use fewer beans with more ham and cabbage.

How to Make Butter Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. If you’re lucky enough to have dried Florida Butter Beans or another type of dried butter beans or large white beans, soak them at least 8 hours, then drain the beans.
2. If you’re using canned butter beans, drain them into a colander and rinse well with cold water, until no more foam appears.
3. Heat the oil in a heavy soup pot and saute the onion and celery a few minutes; then add the Dried Thyme (affiliate link) and cook a couple of minutes more.
4. Add the beans and 2 quarts water (for dried beans ) or 6 cups water (for canned beans.) 
5. For dried beans, simmer on low until the beans are tender, probably at least an hour or more. 
6. For canned beans, simmer about 20 minutes. (Add more water as needed while the beans are cooking.)
7. While the beans cook, finely chop the cabbage.
8. I used this boneless ham steak from Costco for the ham. Cut up enough ham to make about 2 cups of diced ham.
9. Depending on how flavorful your ham is, you may want to add ham bouillon to the soup. Goya Ham Flavored Concentrate (affiliate link) is my favorite, but there are other good brands.
10. When the dried beans are nearly soft, add ham and cabbage and cook about 30 minutes more at a low simmer (or maybe a little longer for dried beans).
11. Cook until the beans are quite soft and the cabbage is completely soft and almost dissolving into the soup.
12. And the last photo shows how my Butter Bean Soup looked after it had simmered long enough and was ready to eat.
13. Serve hot and enjoy!

Make it a Meal:

The Butter Bean Soup would be great with one of these low-carb breads to dip into the soup, and they won’t add many carbs:

Another way to cook Butter Beans:

If you like Butter Beans and want another way to use them, I love them in this Salad with tomatoes, olives, Feta, and basil!

Weekend Food Prep:

This Butter Bean Soup recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butter Bean Soup will be too high in carbs for a low-carb diet plan, but you can make a version that’s lower in carbs by using fewer beans and more ham and cabbage. Dried beans are approved for all phases of the original South Beach Diet, but the serving size is limited for phase one. Since this soup has other things besides beans, you could eat a small bowl for phase one or a larger bowl for phase two or three.

Find More Recipes Like This One:
Use Soup Recipes to find more tasty soups like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Butter Bean Soup recipe was first posted in 2007, after I had gotten the beans at Rancho Gordo Beans in the Ferry Building. The recipe was updated with better photos in 2014 and last updated with more information in 2026.

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This is, hands-down, our favorite minestrone soup recipe. It’s packed with veggies, beans, and pasta, all swimming in the coziest tomato-Parmesan broth. We can’t get enough of it.

I love this soup so much. It’s perfect on day one, but somehow it gets even better as the days go by. The trick is to add a Parmigiano Reggiano rind to the broth as it simmers. It melts a bit, seasons the broth, and adds a light cheesy flavor.

Thanks to the beans, tomatoes, loads of veggies, and a handful of pasta, this soup is hearty enough to be a meal all on its own. If you want something even heartier, check out our minestrone soup with sausage or try one of our other veggie soups like this easy vegetable soup.

Key Ingredients

• Vegetables: The heart of any minestrone is a lot of veggies. You can play around with what you have on hand or what’s in season, but in our most made version, we use onion, carrots, celery, green beans, zucchini, and spinach.
• Canned Tomatoes: I’m all about fire-roasted canned tomatoes for this soup. They add a little extra flavor compared to regular tomatoes.
• White Beans: Use whatever white beans you love best. Canned or cooked both work. We usually go for cannellini, navy, or Great Northern beans. That said, kidney beans are popular in minestrone soup, so if you have a can of them, feel free to use them.
• Pasta: I love a handful of dried pasta added to this soup. Go for a smaller shape like ditalini or orzo, or use shells, which trap some of the vegetables inside.
• Stock: I used chicken broth in the photos, but vegetable broth is just as good. If you want to make your own, check out our chicken broth, chicken stock, and vegetable broth recipes.
• Garlic, Tomato Paste, Rosemary, and Parmesan: These are what make the broth so good. Use fresh garlic if you can. Tomato paste makes the broth richer, and a tablespoon of chopped fresh rosemary makes it aromatic. If you have a Parmesan rind, drop it right into the pot and let it work its magic as the soup simmers. If you don’t have a rind, just stir in some grated Parmesan at the end.

Find the full recipe with measurements below.

How to Make Our Favorite Minestrone Soup

Tip 1: Sweat the vegetables. To remove the raw flavors of onions, carrots, and celery, briefly sauté them in olive oil. After a few minutes, that raw flavor will disappear, and they will smell sweet. We keep the other vegetables to the side for adding later since they do not need as long to become tender.

Tip 2: Build flavor with garlic, tomato paste, and rosemary. Just before pouring in your canned tomatoes, add the garlic, tomato paste, and rosemary. A minute or so of stirring them around the pot toasts the garlic and turns the tomato paste from a bright red to orange, which deepens its flavor.

Tip 3: Make the broth. Now, you can pile in the green beans, zucchini, canned tomatoes, beans, and broth. We drain and rinse our beans before adding them.

Tip 4: Add a Parmigiano Reggiano rind. This is my secret for the best minestrone soup. It works wonders. As the soup simmers, the cheese melts a bit and seasons the broth. Depending on how hard the rind you use is, it may not dissolve completely.

Tip 5: Add the pasta towards the end. So it doesn’t get too mushy, add your pasta when the soup has about 10 minutes left. The veggies only take about 20 minutes, so I usually simmer them for 10 minutes, then add my dried pasta and stir.

Tip 6: Turn off the heat, then stir in the spinach. I love finishing this soup with a generous amount of roughly chopped fresh spinach. It doesn’t take long to cook, so turn off the heat and stir in the spinach. Leave it for a minute or two, and it will be nicely wilted into the soup.

Serving Suggestions

I am perfectly happy to sit with a bowl of this soup and call it a day, but if you are looking for more, I’ve got a few suggestions for you. First off, a slice of homemade focaccia or sourdough with salted butter would be lovely. Then, for something light, try a salad on the side. Some of our favorites include panzanella salad, Caprese salad, arugula couscous salad, and lemon-herb zucchini salad.

More Vegetable Soups

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This minestrone soup recipe with sausage is always a happy sight at our dinner table. It’s packed with loads of veggies and made with a light, cozy tomato-Parmesan broth. It’s so good.

This minestrone is my love language. Made hearty with lots of vegetables, golden-brown sausage crumbles, and the simplest Parmesan-tomato broth (thanks to a Parmesan rind). It’s pretty much guaranteed to put a smile on my face.

This recipe makes a big pot of soup, which is perfect because minestrone gets better the next day. Make it today and enjoy it all week! If you’re looking for more soup ideas, check out our chicken and vegetable soup, Italian wedding soup, and classic minestrone.

Key Ingredients

• Vegetables: The heart of any minestrone is lots of veggies. You can play around with what you have on hand or what’s in season, but we love using fennel, onion, carrots, celery, potato, and zucchini (or yellow squash).
• Sausage: Some minestrone recipes use pancetta, but we love swapping in Italian sausage. It makes the soup extra hearty and adds so much flavor. I usually go for mild, but spicy sausage is great if you like a little heat. You can use bulk sausage or just remove the casings from fresh links.
• Canned Tomatoes: I’m all about fire-roasted canned tomatoes for this soup. They add a little extra flavor compared to regular tomatoes.
• White Beans: Use whatever white beans you love best. Canned or cooked both work. We usually go for cannellini, navy, or Great Northern beans.
• Stock: I used chicken stock in the photos, but vegetable broth is just as good. If you want to make your own, check out our chicken stock and vegetable broth recipes.
• Garlic, Italian Seasoning, and Parmesan: These are what make the broth so good. Use fresh garlic if you can. If you have a Parmesan rind, drop it right into the pot and let it work its magic as the soup simmers. If you don’t have a rind, just stir in some grated Parmesan at the end.

Find the full recipe with measurements below.

How to Make Minestrone Soup with Sausage

Tip 1: Brown the sausage. The first step for this soup is to cook the sausage in a bit of olive oil until it browns and renders its fat. We’ll remove the sausage once it’s browned and stir it into the soup later, but we will keep the rendered fat in the pot for cooking the vegetables.

See all the tiny browned bits? This step makes the sausage more enjoyable in the soup and adds lots of flavor to the vegetables and broth.

Tip 2: Sweat the vegetables. To remove the raw flavors of the onion and fennel, briefly cook them in the rendered sausage fat. After a few minutes, that raw flavor will disappear, and they will smell sweet.

Tip 3: Toast the garlic. Just before pouring in your canned tomatoes, add the garlic, Italian seasoning, potatoes, and zucchini to the pot. A minute or so of stirring them around the pot toasts the garlic and brings out the flavor of the seasoning. We add the potatoes and zucchini at this point because they will have plenty of time to cook once you add the broth.

Tip 4: Simmer until the veggies are tender. This soup does not have a long cooking time. Once you add the broth, simmer for about 20 minutes, which should be enough time for the potatoes and zucchini to become tender.

After pouring in the stock, add a Parmesan rind. As it simmers, it perfumes the broth with a light Parmesan flavor. It’s lovely and one of the best secrets for incredible minestrone soup!

Serving Suggestions

I am perfectly happy to sit with a bowl of this soup and call it a day, but if you are looking for more, I’ve got a few suggestions for you. First off, a slice of sourdough with butter or some garlic bread would be lovely. Then, for something light, try a salad on the side. Fresh Caprese salad is perfect, as is a Caesar salad. And, if you have extra fennel in the fridge, we also love this shaved fennel salad with parmesan!

More of My Favorite Soup Recipes

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