If making butter beans from scratch, cook beans in the Instant Pot under high pressure for 40 minutes. Allow for natural release. Alternatively, you can use canned low-salt or no-salt-added butter beans. Drain and rinse canned butter beans, and set aside.

Preheat a medium-large pot over medium heat. Add chopped onions, carrots, bell pepper, and minced garlic. Stir it and cook for 3 to 4 minutes.

Add dried spices: thyme, oregano, allspice, smoked paprika, and crushed red pepper. Stir and cook for 1 to 2 minutes.

Stir in diced tomatoes and their juices. This helps to deglaze the pot.

Add cooked butter beans and low-sodium vegetable broth. Stir until well combined.

Bring the soup to a gentle boil. Reduce the heat, put a lid on the pot so it's partially covered. This allows the steam to escape so the soup doesn't boil over on the stove. Cook over low heat for 15 to 20 minutes. Turn off the heat and let sit for 5 or more minutes.

Salt to taste and top with fresh chopped herbs, if using, and enjoy!

This stew is delicious and filling on its own. But to increase the heartiness, add a diced Yukon or red potato. Alternatively, serve this butter bean stew with a whole grain of choice like brown rice, farro, or sorghum.

This butter bean stew is great for meal prep. Store leftovers in a covered container in the refrigerator for up to four days. This stew is freezer-friendly. Portion out leftover stew into freezer-safe containers. Freeze for up to four months.