People | Food | Culture

Butterbean & Chickpea soup

ByAva
Published OnSep 29, 2025
Updated OnJun 27, 2026

Today, we are making a nutritious and flavorful Butterbean and Chickpea soup, a dish that aligns well with the clean-eating movement. This soup exemplifies how simple ingredients can be transformed into a delicious meal while promoting a balanced diet essential for good health.

Butterbeans and chickpeas are staples that many people keep in their pantries. Butterbeans, also known as lima beans, possess a naturally buttery flavor, while chickpeas contribute a nutty and hearty texture, making them complementary ingredients.

Historical Origin of Butterbean and Chickpea Soup

Chickpeas were domesticated about 10,000 years ago in the Fertile Crescent, becoming staples in Ancient Greek and Roman cuisines, often boiled with garlic and herbs to create dishes like Pasta e Ceci and Hummus. Butterbeans, native to Peru, were a status symbol for the Moche civilization from 100 to 800 AD. They were introduced to the Middle East and Europe during the Columbian Exchange in the 1500s, and their combination with chickpeas gained popularity in places like Cyprus and Greece, reflecting the evolution of culinary practices across cultures.

Ingredients

Can of Butter Beans, Can of Chickpeas, Onions, Garlic cloves, Tomato paste, Cooking oil, Water, Chicken stock cube, Bay Leaves, Dried Thyme, Paprika powder, Cumin powder, Turmeric powder, Salt, White pepper, Dill, Parsley, and Apple Cider Vinegar.

Butterbeans are available in various varieties at most supermarkets and online. This recipe uses canned butterbeans and chickpeas. Onions and garlic enhance the soup’s sweet and nutty flavor, while a chicken stock cube along with dried thyme, paprika, white pepper, and turmeric adds depth. Tomato paste contributes concentrated flavor, and apple cider vinegar adds a tangy note that complements the legumes’ buttery taste.

Instructions

Slice the onions and garlic. Preheat a pan on medium-low heat. Drizzle the cooking oil, add the onion and garlic, and sauté for four to five minutes. Add the spices and chicken stock cube.

Drain the can of butterbeans and chickpeas into a colander over the sink, rinse to remove excess brine. Add the butterbeans and chickpeas to a pot. Add the tomato paste, bay leaves and water.

Gently stir to mix, then bring the soup to a boil over high heat. Boil for thirty minutes with the lid closed.

Chop the parsley and dill. After the soup is cooked, add the dill and parsley, and stir again. Only add the herbs in at the end, as it will add a lovely herbaceous taste and colour to the Butterbean & Chickpea soup. For added flavour, consider drizzling some extra-virgin olive oil on top and sprinkling a pinch of smoky paprika.

What can you Serve Butterbean and Chickpea Soup with?

Butterbean soup is a hearty and comforting dish that is light yet satisfying. The soup pairs well with bread, which soaks up the soup and makes the overall dish more fulfilling. Breads such as crusty bread, Garlic bread, buttered toast, or Cheese toast are some options that pair well with the butter bean soup.

How to Store and Reheat Butterbean and Chickpea Soup?

Allow the soup to cool to room temperature before refrigerating. Once cooled, transfer it to an airtight container. It can be stored in the fridge for up to five days or frozen for up to three months. For reheating, use the microwave for a single portion or heat the pot on the stovetop for multiple portions, turning off the heat once it begins to boil.