Go Back

Butter Bean Soup

Butter bean soup with smoky broth, tender large lima beans, and wilted kale simmered until creamy. Built by sautéing onion and celery, then boiling and simmering with ham and tomatoes for a hearty main-dish bowl.
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: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat 1 tbsp olive oil in a large pot over medium heat. Sauté the onion and celery for 5 minutes, until softened and fragrant.
  2. Add the garlic, smoked paprika, dried thyme, and red pepper flakes. Cook for 1 to 2 minutes, stirring, until fragrant.
Simmer the soup
  1. Add the diced tomatoes, broth, butter beans, and ham to the pot. Bring everything to a boil, then keep it bubbling steadily.
  2. Simmer for 15 minutes to let the flavors meld. Mash about a quarter of the beans for body and a thicker, creamy texture.
  3. Add the kale. Simmer for 5 minutes, until wilted and bright green.
Finish and serve
  1. Season with salt and black pepper to taste. Stir until the seasoning is fully dissolved.
  2. Drizzle with olive oil and sprinkle with fresh parsley. Serve while hot for the best creamy broth and tender beans.

Notes

Pro tip: mash the beans directly in the pot with the back of a spoon so the soup turns naturally creamy without needing blended texture. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove. Freezing is yes—cool fully, freeze up to 3 months, then thaw and reheat. For a dairy-free, meat-light option, use smoked turkey or reduce ham to 2 oz and add extra broth to keep it balanced.