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Butter Bean Soup

Butter bean soup with a smoky, creamy broth from mashing a portion of the large lima beans and simmering kale until just wilted. Loaded with diced tomatoes, ham, and warm spices for a hearty American 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: 330
Ingredients Equipment Method Notes

Ingredients
  

Butter beans
  • 3 can (15 oz) butter beans (large lima beans) drained
Ham
  • 4 oz ham diced (or smoked turkey)
Kale
  • 4 cup kale chopped
Aromatics
  • 1 onion diced
  • 4 garlic minced
  • 2 celery diced
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Broth
  • 6 cup chicken or ham broth
Spices
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
For serving
  • olive oil for serving
  • fresh parsley for serving
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot (Dutch oven) over medium heat, then sauté onion and celery until softened, about 5 minutes, stirring for even browning and a fragrant look.
Bloom spices
  1. Add garlic, smoked paprika, dried thyme, and red pepper flakes and cook for 1-2 minutes, stirring until fragrant and darker in color, with no burning.
Build the soup
  1. Add diced tomatoes, chicken or ham broth, butter beans, and diced ham, then bring the mixture to a boil, bubbling across the surface.
Simmer and thicken
  1. Simmer for 15 minutes, then mash about a quarter of the beans for body, leaving the rest intact for creamy pockets.
Wilt kale
  1. Add kale and simmer for 5 minutes until wilted and bright green, stirring so it softens evenly.
Finish and serve
  1. Season with salt and pepper to taste, then drizzle with olive oil and top with fresh parsley for a fresh finish and visual speckling.

Notes

Pro tip: mashing only about a quarter of the butter beans keeps the soup creamy without turning it fully pureed—so you get creamy broth plus tender, whole beans. Store leftovers in the fridge up to 4 days; freeze up to 3 months (reheat gently, since kale may soften further). For a lighter option, swap the ham for smoked turkey and use low-sodium broth to reduce sodium while keeping the smoky flavor.