Description
A flavorful and hearty soup made with dried butter beans, ham, and fresh vegetables.
Ingredients
Scale
- 1 lb. dried butter beans (see notes for canned beans)
- 1 T olive oil
- 1 medium yellow onion, chopped small
- 1 cup chopped celery
- 1 tsp. dried thyme (or less, to taste)
- 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
Instructions
- Soak dried beans for about 8 hours, then pour into colander, rinse, and let drain.
- 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 a heavy soup pot, heat olive oil, sauté onion and celery for 3-4 minutes, until starting to soften, then add thyme and sauté 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 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 the soup hot.
Notes
- For canned beans, use 6 cups of water instead of 2 quarts.
- Feel free to adjust the amount of ham based on preference.
- Prep Time: 8 hours
- Cook Time: 1 hour
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 30mg