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Butter Bean Soup

Butter bean soup with smoky ham, creamy large lima beans, and tender kale simmered until cozy and spoonable. Features a quick mash for body and a bright finish with olive oil and parsley.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Butter beans (large lima beans), drained
  • 3 can (15 oz) butter beans (large lima beans) Drain well.
Ham
  • 4 oz ham Dice; swap with smoked turkey if desired.
Kale
  • 4 cup kale Chopped.
Aromatics
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 2 stalk celery Diced.
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Broth
  • 6 cup chicken or ham broth
Seasonings
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt To taste—start small.
  • 0.25 tsp black pepper To taste—start small.
Serving
  • 1 tbsp olive oil For drizzling.
  • 2 tbsp fresh parsley For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat, then sauté the onion and celery for 5 minutes, stirring often, until softened and lightly glossy.
  2. Add the garlic, smoked paprika, dried thyme, and red pepper flakes and cook for 1–2 minutes, stirring, until fragrant and noticeably darker in color.
Simmer the soup
  1. Add the diced tomatoes, broth, butter beans, and ham to the pot and bring everything to a boil, bubbling across the surface.
  2. Reduce to a steady simmer and cook for 15 minutes, stirring occasionally, until the beans are tender.
  3. Mash about a quarter of the beans directly in the pot for body, leaving the rest whole for creamy texture.
Wilt the kale and finish
  1. Add the kale and simmer for 5 minutes until wilted and deep green.
  2. Season with salt and pepper to taste, then drizzle with remaining olive oil and sprinkle with fresh parsley before serving.

Notes

For the creamiest texture, mash the beans while the soup is still at a gentle simmer so it thickens without becoming pasty. Refrigerate leftovers in a sealed container up to 4 days; freeze up to 3 months (cool completely first). For a lighter option, use smoked turkey instead of ham or use low-sodium broth and adjust salt at the end.