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Butter Bean Soup

Butter bean soup with creamy large lima beans simmered in a smoky broth with diced tomatoes, ham, and kale. This American main dish builds flavor by sautéing onion and celery, then simmering and mashing a portion of the beans for a thicker texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Butter beans
  • 3 can (15 oz) butter beans (large lima beans) Drained
  • 0.25 olive oil For serving
  • 0.25 fresh parsley For serving
Soup base
  • 1 onion Diced
  • 2 stalks celery Diced
  • 4 cloves garlic Minced
  • 1 can (14 oz) diced tomatoes
  • 6 cup chicken or ham broth
Flavoring
  • 4 oz ham Diced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
Seasoning
  • 1 salt To taste
  • 1 pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot, then sauté the onion and celery for 5 minutes, stirring until softened and lightly fragrant (visual cue: onion turns translucent).
  2. Add the garlic along with smoked paprika, thyme, and red pepper flakes, and cook for 1-2 minutes (visual cue: spices darken slightly and become fragrant).
Simmer for creamy texture
  1. Add diced tomatoes, broth, butter beans, and ham, then bring the mixture to a boil (visual cue: bubbling across the surface).
  2. Reduce to a simmer and cook for 15 minutes, then mash about a quarter of the beans for body (visual cue: broth thickens slightly).
Wilt kale and finish
  1. Add the kale and simmer for 5 minutes until wilted (visual cue: kale turns bright green and tender).
  2. Season with salt and pepper to taste, then drizzle with olive oil and top with fresh parsley before serving (visual cue: surface glistens and parsley is visible).

Notes

Pro tip: mash the beans directly in the pot with the back of a spoon or a potato masher to thicken without making it fully purée. Store covered in the refrigerator up to 4 days; reheat gently on the stove. Freezing is yes—freeze in portions up to 3 months and thaw overnight in the fridge. For a dietary swap, substitute smoked turkey for the ham or use vegetable broth and omit the meat for a vegetarian version.