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Butter Bean Soup

Butter bean soup with smoky broth and creamy large lima beans, finished with wilted kale and diced tomatoes. This American main dish simmers until thickened slightly by mashing a quarter of the beans for a satisfying, spoonable texture.
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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: 360
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 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
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 and fresh parsley for serving
fresh parsley
  • 1 tbsp fresh parsley for serving
salt
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat. Sauté the onion and celery for 5 minutes, stirring until softened and lightly glossy.
  2. Add the garlic, smoked paprika, thyme, and red pepper flakes. Cook for 1-2 minutes, stirring constantly until fragrant and slightly darkened.
Simmer the soup
  1. Add the diced tomatoes, broth, butter beans, and ham to the pot. Bring the mixture to a boil, then stir to combine and distribute the beans.
  2. Reduce to a steady simmer for 15 minutes. Mash about a quarter of the beans for body, watching the broth thicken slightly.
Finish and serve
  1. Add the chopped kale and simmer for 5 minutes until wilted. The greens should turn bright and tender while staying suspended in the broth.
  2. Season with salt and pepper to taste, then drizzle with olive oil and sprinkle with parsley. Serve hot, with a visible layer of beans and kale throughout the smoky broth.

Notes

For extra thickness, mash more beans after the first 15 minutes—start with a quarter and adjust to your preferred texture. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is yes, but kale may soften further; consider stirring in fresh kale after thawing for best texture. Dietary swap: use smoked turkey or smoked paprika + a little extra broth for a pork-free option if desired.