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Butter Bean Soup

Butter bean soup with a smoky, creamy broth made by simmering butter beans and mashing part of the pot for body. Loaded with ham, diced tomatoes, and wilted kale for a hearty main-dish bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Butter beans
  • 3 can (15 oz) butter beans (large lima beans) drained
Ham and vegetables
  • 4 oz ham diced (or smoked turkey)
  • 4 cup kale chopped
  • 1 onion diced
  • 2 stalk celery diced
Aromatics and seasonings
  • 4 clove garlic minced
  • 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
  • olive oil for serving
  • fresh parsley for serving
  • salt and pepper to taste
  • pepper and salt to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat olive oil in a large pot over medium heat, then sauté the onion and celery for 5 minutes until softened and fragrant.
  2. Add the garlic, smoked paprika, dried thyme, and red pepper flakes, and cook for 1-2 minutes until aromatic and lightly toasted.
Simmer the soup
  1. Add the diced tomatoes, chicken or ham broth, butter beans, and ham, then bring the mixture to a boil.
  2. Reduce to a simmer for 15 minutes, and mash about a quarter of the beans to thicken the soup for a creamy texture.
Finish and serve
  1. Add the kale and simmer for 5 minutes until wilted and tender.
  2. Season with salt and pepper to taste, then drizzle with olive oil and top with fresh parsley before serving.

Notes

For the creamiest texture, mash the beans directly in the pot rather than blending—leaving some whole beans helps the soup stay hearty. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 3 months (reheat gently, adding a splash of broth if needed). For a lighter option, swap ham for smoked turkey or use no-ham broth to reduce saturated fat.