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Butter Bean Soup

Butter Bean Soup with smoky broth and creamy large butter beans, simmered with diced tomatoes and tender kale. This American main dish gets extra body by mashing a portion of the beans while it cooks.
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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: 380
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 cups kale chopped
Onion
  • 1 onion diced
Garlic
  • 4 cloves garlic minced
Celery
  • 2 stalks celery diced
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken or ham broth
  • 6 cups 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 serving
Fresh parsley
  • 0.25 cup fresh parsley for serving
Salt
  • 0.25 tsp salt to taste
Black pepper
  • 0.125 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  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 (do not let garlic brown).
Build the soup
  1. Add the diced tomatoes, chicken or ham broth, butter beans, and ham, then bring to a boil with active bubbling across the surface.
  2. Reduce to a simmer and cook for 15 minutes, then mash about a quarter of the beans in the pot for a thicker, creamy body.
Finish with kale and season
  1. Add the chopped kale and simmer for 5 minutes until wilted and bright green.
  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 right in the pot while they’re actively simmering so they blend into the smoky broth. Store leftovers in the refrigerator for up to 4 days; reheat gently until hot. Freezing is not recommended because kale can soften too much after thawing. For a lighter option, swap the ham for smoked turkey and use low-sodium broth if needed for a lower-salt bowl.