Ham & Butter Bean Soup
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
|32 oz||Chicken Stock|
|2× 15 oz cans||Butter (lima) Beans|
|1||Small Yellow Onion, peeled and chopped|
|8 oz||Ham Cut Into 1/4" Cubes|
|Kosher or Sea Salt, to taste|
|Freshly Ground Black Pepper, to taste|
|Tabasco Sauce, to taste|
start the butter beans cooking:
In a stock pot, bring the chicken stock to a boil over high heat. Add the beans, including liquid, then reduce the heat to a simmer and cook until the beans are heated through, about 15 minutes.
saute the onions:
Meanwhile, in a saute pan over medium heat, heat the butter, then add the chopped onion and saute until translucent and softened but not browned, about 2 to 3 minutes.
prepare the thickening agent:
Remove about 1 cup of the beans to the container of a blender and puree until smooth, then return the pureed beans to the soup and stir to incorporate and thicken the soup.
bring it all together:
Add the sauteed onions to the pot of beans and continue simmering. Add ham to soup mixture and stir in and continue cooking at a low simmer for 15-20 minutes. Adjust the seasoning of the soup with salt and pepper to taste.
Serve hot accompanied by Tabasco sauce to spice up what would normally be a rather bland soup.
I, personally, never liked bean soups, with the exception of Pasta e Fagoli Basilicata, until I moved to our small town in Southeastern Utah and was convinced by my wife to try the Ham and Butter Bean Soup from our local grocery kitchen and restaurant. It was wonderful! This is my interpretation of this local comfort food. My favorite way to enjoy this soup is spiced up with a generous amount of Tabasco sauce.