Ham Butter Bean Soup (Print View)

A hearty Southern-style dish featuring smoky ham, butter beans, and a blend of fresh herbs for deep flavor.

# What You’ll Need:

→ Meats

01 - 1 pound smoked ham hock or diced ham

→ Legumes

02 - 2 cups dried butter beans or 3 cans (15 ounces 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 & 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

# Directions:

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.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add 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 (45 minutes if using canned beans), stirring occasionally, until beans are tender and flavors are melded.
06 - Remove the ham hock, shred the meat, and return it to the pot. Discard the bone, excess fat, and bay leaves.
07 - Stir in parsley and chives. Taste and adjust salt and pepper as needed.
08 - Ladle soup into bowls and garnish with extra fresh herbs and a dash of hot sauce if desired. Serve with crusty bread.

# Expert Advice:

01 -
  • It requires almost no active cooking time once everything hits the pot, which means you can actually relax while something genuinely delicious happens in the background.
  • The combination of smoky ham and tender beans creates a depth of flavor that tastes like it took hours but honestly feels effortless.
  • Fresh herbs at the end brighten everything up, proving that simple additions can completely transform how a dish feels in your mouth.
02 -
  • Never skip tasting near the end because ham saltiness varies wildly between brands, and oversalting is heartbreaking when everything else is perfect.
  • If your beans don't soften after an hour, resist the urge to rush them with higher heat because that toughens the skins, instead just give them another 15 minutes of patient simmering.
  • Fresh herbs stirred in at the very end make an actual difference in how bright and alive the soup tastes, so don't skip this step thinking it won't matter.
03 -
  • If you want a creamier texture, mash some of the cooked beans against the side of the pot with the back of a spoon, which releases their starch and thickens the broth naturally without cream.
  • Toast your herbs slightly in your palm before garnishing because it releases their essential oils and makes them taste more vibrant and present in the bowl.
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