Butter Bean Soup

Butter Bean Soup

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"I was having a difficult time finding a recipe for my favorite bean - the butter bean- so I did some experimenting of my own and came up with this quick, delicious recipe using many ingredients I normally have available in my kitchen!"
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30 m servings 358 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1345 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.



Has good flavor and it is very hearty. I added a 1/4 tsp of white pepper due to personal preference.

Pretty bland. Won't make again.

This soup was delicious! I couldn't bring myself to use canned lima beans, though. I began cooking my frozen baby limas in water seasoned with Better than Bouillon and after about 7 minutes add...

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