Barbs Butter Bean or Lima Bean Soup

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

My family loves this tasty soup. It can also be made using great northern beans. Note:I have used diced tomatoes with Jalapeno's added for a spicy flavor. Also pass the hot sauce.

Ingredients Nutrition


  1. Put beans into large soup pot cover with water bring to a boil for 2 minutes, turn off heat and let set for 1 hour, Drain off water.
  2. Add the 6 cups water to the beans and bring to a boil & simmer; at this point if I an using ham or ham hocks I put them in a smaller saucepan and cook them until done.
  3. When beans are starting to get tender add ham (& broth from ham) or Kielbasa, tomatoes, onion , carrots, celery and simmer until done.
  4. Season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water, add to soup and simmer, check seasonings.
Most Helpful

Great recipe, Barb. Thanks for posting it.

And thanks for the tip about letting the beans rest in the cooking water for an hour. Worked like a charm for me.

One small modification I made: I pureed the soup after about 1 hr and 30 min, returned it to the stove top and added the chopped celery for a final 30 min cook. The soup turned out silky smooth, with a nice celery crunch when tasted.

RedJim January 11, 2013

What a great, healthy winter treat! For our spice loving fellow here, I added a bit of red pepper flake, and rather than using flour to thicken, I pureed a couple cups of the soup and beans and added them back to the pot. Another really wonderful feature is that, by using really lean ham, you have a very rich-tasting soup with minimal fat. Great recipe Barb!

cucinatrix January 02, 2010

I thought I had bought butter beans but to my surprise it was lima beans! Searched to see what to do with them and this is the recipe I decided to make. I used turkey smoked sausage and made it as recipe stated. Very good! One person that I served it to said this taste better than what you get in a restaurant! Thanks for the recipe and will make again!

Laurie Rhoton February 26, 2013