Southern
Yield: 6-8
Author: Tammy Nichols
Butterbean Soup - Master Cookbook Recipe # 616
This Butterbean Soup is a comforting, old-fashioned favorite that brings together creamy butterbeans and savory ham in a seasoned broth. It's a simple, hearty meal that tastes even better the next day, perfect for a cozy family dinner.
This is recipe #616 in Tammy’s Master Cookbook.
Prep time: 10 minCook time: 2 hrs
Total time: 2 hrs 10 min
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Ingredients
- 16 oz Dried butterbeans
- 2 tsp Chicken bouillon granules
- 1 pkg Cubed ham (or leftover ham, chopped)
- 1/4 Onion, sliced thin
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp White pepper
- 1/2 tsp Dill
- 1/4 tsp Ground mustard
Instructions
- Boil: Place dried beans in a large saucepan and cover with water, ensuring the water is 2 inches above the beans. Add all other ingredients, stir, and bring to a boil for 20 minutes.
- Simmer: Add more water to keep the beans covered, then place the lid on the pot. Reduce heat to low and simmer until the beans are fork-tender.
- Rest: Turn off the heat once tender and let the soup sit until you are ready to serve to allow the flavors to deepen.
- Serve: This creamy butterbean soup is best enjoyed with a fresh slice of homemade cornbread.
Notes
Tammy’s Tips
Dried butterbeans really soak up the liquid, so keep an eye on your pot and don't be afraid to add a little more water as they simmer. The combination of white pepper and ground mustard adds a subtle, beautiful warmth that highlights the ham without being overpowering. For the most traditional experience, I always serve this alongside a big pan of hot cornbread to soak up every drop of that delicious broth!