Quick Pea and Butter Bean Soup

Serves: 4  quick pea and butter bean soup
Prep: 10 minutes
Cook: 10 minutes – requires blender


  • 2 tsp rapeseed oil
  • 2 onions (160g), chopped
  • 2 cloves garlic, crushed (optional)
  • Good pinch pepper
  • Pinch thyme and pinch to serve
  • 2 reduced salt vegetable stock cubes dissolved in 1.2 litres water
  • 3 tbsp 0% fat Greek yoghurt

To serve: Wholemeal bread rolls (not in nutritional analysis).

Healthy boost ingredients

  • 500g frozen peas
  • 2 x 400g tin butterbeans drained and rinsed.

Top tips

Try adding other herbs such as mint or oregano.


  1. Add oil to a pan then add the onion and cook gently for 5 minutes, stirring regularly, to soften – don’t brown the onion
  2. Add the garlic, peas, pepper, thyme and vegetable stock stir and bring the soup to the boil, turn down the heat and simmer for 2 minutes
  3. Add the butter beans and bring back to boiling point then remove from the heat, stir in 2 tablespoons of the yoghurt and blend until smooth
  4. Serve topped with a small blob of low fat plain or greek style yoghurt, a little thyme and freshly ground black pepper.

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