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Butter Bean Soup

Rated as 3.57 out of 5 Stars

"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
Original recipe yields 4 servings


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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.

Nutrition Facts

Per Serving: 358 calories; 9 54.5 15.7 24 1345 Full nutrition

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Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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

Most helpful critical review

Pretty bland. Won't make again.

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Least positive

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...

It was nice and easy to make. I added chicken broth to thin it out some.

I too like butter beans. There is a Spanish/Mexican brand of canned butter beans that is superior, in my opinion. I changed/enhanced this recipe to my tastes. I have made this with ham per th...

Bland without doctoring it up. Was too thick to be soup so I added chicken stock.