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Butter Bean Soup

Butter bean soup with smoky, creamy large beans simmered until tender, then mashed for a thicker broth. Finished with wilted kale, diced tomatoes, ham, and a fresh parsley-olive oil drizzle.
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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 Drain well before adding to the pot.
Ham
  • 4 oz ham Dice into small pieces; smoked turkey may be substituted.
Kale and aromatics
  • 4 cup kale Chop before adding.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 2 stalk celery Dice.
Tomatoes and broth
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes.
  • 6 cup chicken or ham broth Use chicken or ham broth for best flavor.
Seasonings
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Serving
  • 1 tbsp olive oil Drizzle to serve.
  • 0.25 cup fresh parsley Chopped, for serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté diced onion and diced celery for 5 minutes, stirring until softened and fragrant.
  2. Add minced garlic, smoked paprika, dried thyme, and red pepper flakes, and cook for 1–2 minutes until the spices darken slightly and become aromatic.
Simmer soup
  1. Add diced tomatoes, chicken or ham broth, drained butter beans, and diced ham, then bring the mixture to a boil.
  2. Simmer for 15 minutes, then mash about a quarter of the butter beans in the pot to thicken the broth and create a creamy texture.
Finish with kale
  1. Add chopped kale and simmer for 5 minutes until wilted but still bright green.
  2. Season with salt and black 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—using a spoon or potato masher—without fully puréeing so you keep tender chunks. Store covered in the refrigerator up to 4 days; reheat gently with a splash of broth or water. Freezing is yes (cool completely, freeze up to 3 months), though kale may soften on thawing. For a dairy-free option, keep the soup as written; for a lower-sodium swap, choose low-sodium broth and ham.