Butter Bean Soup with Ham and Cabbage
Butter Bean Soup with Ham and Cabbage can be made with dried or canned beans; use Lima Beans if you don’t find butter beans.
PIN Butter Bean Soup with Ham and Cabbage!
If you’re someone who might be inclined to turn up your nose at the mention of butter beans or lima beans, stay with me for a minute here. I first made this Butter Bean Soup with Ham and Cabbage with Florida Butter Beans, (a type of heirloom baby lima bean, also known as Calico Pole Beans) that I bought in San Francisco from Rancho Gordo Beans. The Florida Butter Beans are creamy and delicious, and if you can find those (or something similar) I highly recommend making this soup starting with dried beans that you’ve soaked overnight.
But when I decided this recipe *must* have an updated photo, I decided to try it with canned butter beans from the supermarket, and I was happily surprised at how good it was that way too. If you still can’t wrap your mind around the idea of butter beans or lima beans, try the soup with a different type of white bean!
I first made this soup when I had a bad cold that hung on for weeks and I needed some comfort food. But it was just as delicious when I made it again recently on one of those cold winter days where nothing sounds as appealing as soup simmering on the stove!
What ingredients do you need for this recipe?
- dried butter beans
- olive oil
- Dried Thyme (affiliate link)
- Goya Ham Flavor Concentrate (affiliate link), to taste
- green cabbage
- fresh ground black pepper to taste
How to Make Butter Bean Soup with Ham and Cabbage:
(Scroll down for complete recipe with nutritional information.)
- If you’re lucky enough to have some dried Florida Butter Beans or another type of dried butter bean or large white bean, soak them at least 8 hours, then drain the beans.
- If you have canned butter beans, drain them into a colander and rinse well with cold water, until no more foam appears.
- Heat the oil in a heavy soup pot and saute the onion and celery a few minutes; then add the Dried Thyme (affiliate link) and cook a couple of minutes more.
- Add the beans and 2 quarts water (for dried beans ) or 6 cups water (for canned beans.)
- For dried beans, simmer on low until the beans are tender, probably an hour or more.
- For canned beans, simmer about 20 minutes. (Add more water as needed while the beans are cooking.)
- While the beans cook, finely chop the cabbage.
- I started with this boneless ham steak from Costco for the ham. Cut up enough ham to make about 2 cups of diced ham. (Depending on how flavorful your ham is, you may want to add a little ham bouillon to the soup when you add the ham. Goya Ham Bouillon (affiliate link) is my favorite brand, but there are other good brands.)
- When the dried beans are nearly soft, add the ham and cabbage and cook about 30 minutes more at a low simmer (or maybe a little longer for dried beans), until the beans are quite soft and the cabbage is completely soft and almost dissolving into the soup.
- And here’s how my soup looked after it had simmered more and was ready to eat.
More Recipes Using Butter Beans or Large White Beans:
Ottolenghi’s Fried Beans with Sorrel, Feta, and Sumac ~ David Lebovitz
Spanish Chicken Baked with Butter Beans, Chorizo, and Olives ~ Cook Sister
Southern Butter Beans ~ Never Enough Thyme
Florida Butter Beans with Caramelized Onions and Bacon ~ The Kitchn
Butter Bean Salad with Sun-Dried Tomatoes, Kalamata Olives, Feta, and Basil Vinaigrette – Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Butter Bean Soup with Ham and Cabbage
Butter Bean Soup with Ham and Cabbage can be made with dried or canned beans and this tasty soup is warm and comforting.
- 1 lb. dried butter beans (see notes)
- 1 T olive oil
- 1 medium yellow onion, chopped small
- 1 cup chopped celery
- 1 tsp. dried thyme
- 2 quarts water
- Goya Ham Bouillon, to taste (optional, but recommended)
- 2 cups finely chopped green cabbage
- 2 cups finely diced ham (see notes)
- fresh ground black pepper to taste
- Soak dried beans for about 8 hours, then pour into colander, rinse, and let drain. (I think the best way to cook beans is to soak them all day while you’re at work, then cook at night.)
- For canned beans, drain them into a colander placed in the sink and rinse well with cold water (until you don’t see any more foam.)
- In heavy soup pot, heat olive oil, saute onion and celery 3-4 minutes, until starting to soften, then add thyme and saute 1-2 minutes more. Add beans and 2 quarts water (for dried beans) or 6 cups water (for canned beans).
- Cook dried beans at a low simmer until they are starting to soften, adding a little more water occasionally if needed. (This could take an hour or more, depending on how fresh the beans are.)
- Cook canned beans about 20 minutes at a low simmer.
- When beans feel like they are about 3/4 soft (when you bite down on one) add ham flavor base (affiliate link) if using, finely chopped cabbage, and finely diced ham.
- Cook about 30 minutes more (or maybe a little longer for canned beans), until beans are very soft, soup broth is very flavorful, and most of the cabbage has disintegrated into the soup.
- Season to taste with fresh ground black pepper and serve hot.
Use Rancho Gordo Florida Butter Beans, other dried butter beans, or baby lima beans to make this soup. Or use three or four 15-oz. cans of butter beans if you can’t find dried beans. If you have a ham bone or some pieces of rind, by all means use them and remove when you serve the soup. This recipe was created by Kalyn when she had Rancho Gordo Florida Butter Beans.
Amount Per Serving: Calories: 272Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 485mgCarbohydrates: 41gFiber: 12gSugar: 7gProtein: 21g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans are approved for all phases of the South Beach Diet, but the serving size is limited for phase one. Since this soup has other things besides beans, you could eat a small bowl for phase one or a larger bowl for phase two or three. Soup with beans like this is too high in carbs for a low-carb diet plan.
Find More Recipes Like This One:
Use Soup Recipes to find more tasty soups like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
48 Comments on “Butter Bean Soup with Ham and Cabbage”
I don’t know yet
I made this soup using frozen green baby limas. Kept everything else the same, except I put everything in the pot at the same time since the limas didn’t need as much cooking time as dried beans. Delicious!!
Glad you enjoyed it!
The Ham & Bean soup looks really good
Thanks Betty, hope you will try it.
I love cabbage and butter beans, never thought about putting them together in a soup..
Hope you enjoy trying it!
Could you use this recipe for the crockpot? If so, what time frame would you recommend? I will be using canned beans.
I’ve never made this in the crockpot so I can’t give an exact recipe. But I would use less water and cook 2-3 hours on high or 4-5 hours on low.
Outstanding recipe. I made as written. I used canned beans. I had a nice ham bone and pieces of ham that I smoked on the weekend. We baked cornbread for a side. Will definitely do again.
So glad you enjoyed it. That sounds like a tasty dinner.
I had a bag of Rancho Gordo Florida butter beans in a large container, waiting for the right moment…this was it! I soaked them for 8 hours and cooked them yesterday. Today I made this soup. I added a pressed clove of garlic and kale instead of cabbage. I used all of the bean broth plus a quart of water. It turned out great! I guess next time I’ll have to look for those frozen butter beans, RG doesn’t have them on their website anymore. Thank you for this recipe!
So glad you enjoyed it. Rancho Gordo beans are so great!
So delicious! Added some minced garlic just because I always do. Ha! So good it’s now on our favorite soup rotation! ⭐️⭐️⭐️⭐️⭐️
Thanks, so glad you enjoyed it! I do like the idea of adding garlic.
I only just discovered this recipe as I was looking for a way to use up some butter beans (canned). I was skeptical about the cabbage, and after going back and forth on it decided to plunk them in the pot. I’m so glad I did! This is absolutely delicious!
I used 4 cans of beans, a ham steak, a ham bone that has been hanging out since Christmas and my cabbage was in the form of a bag of coleslaw mix. I sprinkled some red chili flakes in my bowl. Honestly, having to hold myself back from going back for yet another bowl.
So glad you enjoyed! Very creative to use coleslaw for the cabbage!
I made the Butter Bean soup today and it was delicious!
I did use chicken broth instead of water and it was a hit! Did not use the Ham bullion.
This soup will be in my rotation for sure!
So glad you enjoyed the recipe!
I made this soup with canned butter beans and it turned out great. Good choice for a fast fall/winter soup.
So glad to hear you enjoyed it!
Sonia, I love the idea of frozen butter beans; will have to look for them.
Coincidence! I just made a bean soup/stew this weekend and for the first time I used frozen butter beans. The cooking time was only 40 minutes and no soaking needed. Right from the freezer to the pan. With seasonings, bay leaf, ham and mini smoked sausages. It was so good that I couldn't believe I made up that recipe. Anyway, would you consider the frozen beans? I became a big fan! I stay out of the house for about 11 hours, so even crockpot recipes sometimes do not fit into my schedule…
Amy I do think some cabbage would be great in that other soup; so glad you're enjoying the blog!
Hi Kalyn! I tried this soup tonight, and although it is good, I loved the White Bean and Ham Soup with Chard more. But I like the cabbage, so I'm thinking I might do a variation of the white bean soup with some cabbage in addition to the chard. But as always, love your blog and your recipes and am so grateful that you keep me and my family healthy with your work!
I love this combination, bean soup is my favorite and the ham and cabbage combination sounds great. Will try soon.
Mimi, the Sriracha chips are a NO WAY for me, but I have been liking Beanitos, a type of chip made from beans. Not as healthy as this soup I'm sure, but better than potato chips (although you still have to use portion control!)
I actually think I have some butter beans on my legume shelf. I love the food section at TJ Maxx, I find things I cannot buy locally.
I saw some sriracha potato chips locally the other day, though. Not that I would eat them. Could one taste hurt? Yes.