Go Back

Butter Bean Soup

Butter bean soup with a smoky, creamy broth and tender large lima beans. Simmered with ham, diced tomatoes, and kale, then lightly mashed for a thick, spoonable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Butter beans soup base
  • 3 can (15 oz) butter beans (large lima beans) Drained.
  • 4 oz ham Diced (or smoked turkey).
  • 4 cup kale Chopped.
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 2 stalk celery Diced.
  • 1 can (14 oz) diced tomatoes
  • 6 cup chicken or ham broth
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 1 olive oil For serving, to taste.
  • 1 fresh parsley For serving, to taste.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot and sauté onion and celery until softened, 5 minutes, stirring occasionally (visual cue: translucent onion).
  2. Add garlic, smoked paprika, dried thyme, and red pepper flakes and cook for 1–2 minutes, stirring constantly (visual cue: fragrant spices that darken slightly).
Simmer soup
  1. Add diced tomatoes, chicken or ham broth, butter beans, and ham and bring the mixture to a boil, 5–8 minutes (visual cue: rolling bubbles across the surface).
  2. Reduce to a simmer and cook for 15 minutes (visual cue: gentle bubbling); mash a quarter of the beans for body, keeping some beans whole.
Wilt kale and season
  1. Add kale and simmer for 5 minutes, stirring until wilted (visual cue: bright green and tender leaves).
  2. Season with salt and black pepper to taste, then drizzle with olive oil and sprinkle with fresh parsley before serving (visual cue: glossy broth with fresh green flecks).

Notes

Pro tip: mash only about a quarter of the beans so the soup stays hearty with whole beans in every spoonful. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (thaw and rewarm gently, adding a splash of broth if needed). For a lighter option, use smoked turkey and reduce the broth slightly to keep the texture creamy without extra fat.