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Butter Bean Soup

Butter bean soup with a smoky, creamy broth made by mashing a portion of large lima beans and simmering kale until just wilted. Finished with diced tomatoes, ham, olive oil, and fresh parsley for a hearty American main dish.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Butter beans (large lima beans)
  • 3 can (15 oz) Butter beans (large lima beans) drained
Ham
  • 4 oz Ham diced (or smoked turkey)
Kale
  • 4 cup Kale chopped
Onion
  • 1 Onion diced
Garlic
  • 4 Garlic cloves, minced
Celery
  • 2 Celery stalks, diced
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
  • 2 tbsp Olive oil for sautéing and serving
Fresh parsley
  • 0.25 cup Fresh parsley chopped, for serving
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté onion and celery for 5 minutes, stirring until softened and lightly glossy.
  2. Add garlic, smoked paprika, dried thyme, and red pepper flakes. Cook for 1-2 minutes, stirring, until fragrant and darker at the edges.
Simmer the soup
  1. Add diced tomatoes, chicken or ham broth, butter beans, and ham to the pot. Bring to a boil, then reduce heat immediately to maintain a steady simmer.
  2. Simmer for 15 minutes. Mash about a quarter of the beans in the pot to thicken the soup, then stir to blend.
  3. Add kale and simmer for 5 minutes until wilted. Stir once or twice so the greens turn bright and tender.
Finish and serve
  1. Season with salt and pepper to taste. Taste and adjust until the broth is balanced.
  2. Serve hot with a drizzle of olive oil and fresh parsley. Finish with a visible fresh herb sprinkle on top.

Notes

For extra creamy texture, mash the beans directly in the pot with the back of a spoon, keeping some whole for texture. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is yes—freeze in portioned containers and reheat on low, stirring as it warms. Dietary swap: use smoked turkey instead of ham for a lighter smoky flavor.