Ham Butter Bean Soup (Printable Page)

Southern-style soup with butter beans, smoked ham, and fresh herbs offering rich, comforting flavors.

# What You'll Need:

→ Meats

01 - 1 lb smoked ham hock or diced ham

→ Legumes

02 - 2 cups dried butter beans, or 3 cans (15 oz each) butter beans, drained and rinsed

→ Vegetables

03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced

→ Liquids

07 - 8 cups low-sodium chicken broth
08 - 2 cups water

→ Herbs and Seasonings

09 - 2 bay leaves
10 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
11 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
12 - 1 tablespoon fresh chives, chopped
13 - 1/2 teaspoon black pepper
14 - Salt to taste

→ Optional

15 - Hot sauce for serving
16 - Crusty bread for serving

# Step-by-Step Guide:

01 - If using dried butter beans, soak them overnight in plenty of cold water. Drain and rinse thoroughly before use.
02 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until aromatic.
04 - Add the ham hock or diced ham, soaked butter beans or canned beans, chicken broth, water, bay leaves, thyme, and black pepper to the pot.
05 - Bring to a boil, then reduce heat and simmer uncovered for 1 hour, or 45 minutes if using canned beans, stirring occasionally, until the beans are tender and flavors are fully melded.
06 - Remove the ham hock from the pot and shred the meat. Return shredded meat to the pot and discard the bone and excess fat. Remove and discard bay leaves.
07 - Stir in parsley and chives. Taste and adjust salt and pepper as needed.
08 - Ladle into bowls and serve hot, garnished with extra fresh herbs and a dash of hot sauce if desired. Accompany with crusty bread.

# Expert Tips:

01 -
  • It comes together with minimal fuss and fills your kitchen with a smell that makes people linger near the stove.
  • Those tender butter beans absorb every bit of smoky ham flavor, so each spoonful feels generous and complete.
  • Once it's simmering, you're mostly just watching the pot, giving you time to sit down with tea and breathe.
02 -
  • If you skip soaking dried beans or rush the cooking, they'll stay tough and grainy. This soup requires patience, but the payoff is texture that makes every spoonful satisfying.
  • Don't oversalt at the beginning. The ham hock releases salt as it cooks, so taste as you go. You can always add more, but you can't take it back.
03 -
  • If your soup tastes good but feels a little thin, mash some of the beans or add an extra splash of broth and let it simmer another 15 minutes. The starches from the beans will thicken everything naturally.
  • This soup gets better the next day when flavors have time to marry together, so don't hesitate to make it ahead and reheat gently on the stove.
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