Summer Garden Symphony: Emerald Pea & Butter Bean Bliss Bowl

Last weekend, I discovered three pounds of the most gorgeous fresh peas at our local farmers market—those perfect little emerald gems that practically burst with sweetness when you pop them raw. My daughter immediately started eating them straight from the pod (as kids do!), and I knew I had to create something that would showcase their vibrant summer flavor. Paired with creamy butter beans and brightened with fresh lime, this soup became an instant family favorite that feels like liquid sunshine in a bowl.

Ingredients

• 1½ cups fresh or frozen green peas
• 1 cup cooked white butter beans (or navy beans), drained
• 3 cups low-sodium vegetable broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons coconut aminos
• 2 tablespoons fresh lime juice
• 1 teaspoon fresh lime zest
• 1 teaspoon sea salt, or to taste
• ½ teaspoon ground black pepper
• ¼ cup fresh mint leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon coconut oil

Instructions

1. Prep your aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent.
2. Add garlic: Stir in minced garlic and cook for another minute until fragrant.
3. Build the base: Pour in vegetable broth and bring to a gentle simmer. Add the butter beans and let cook for 3-4 minutes.
4. Add the peas: Stir in the green peas (if using frozen, no need to thaw first) and cook for 5-7 minutes until tender and bright green.
5. Blend partially: Using an immersion blender, pulse the soup 4-5 times to partially blend, leaving some texture. Alternatively, transfer 1 cup of soup to a blender, blend until smooth, then stir back in.
6. Season and finish: Stir in coconut aminos, lime juice, lime zest, salt, and pepper. Taste and adjust seasoning as needed.
7. Fresh herb finish: Remove from heat and stir in fresh mint and parsley. Drizzle each serving with a tiny bit of coconut oil for richness.

Tips

• Fresh vs frozen peas: Fresh peas give the brightest flavor, but frozen work perfectly and cook faster.
• Texture preference: For a completely smooth soup, blend everything. For more rustic texture, skip blending entirely.
• Coconut aminos substitute: If you can’t find coconut aminos, add an extra pinch of salt and a squeeze of lime.
• Make it heartier: Add diced zucchini or summer squash in step 3 for extra vegetables.
• Storage: Keeps in the fridge for 3 days. The bright green color may dull slightly but flavor remains fantastic.