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Rich, creamy butter bean soup... I worked on this recipe for months, maybe even a year. Each time I made it, I took notes of how I thought I could improve it the next time. Then one day, when I made it for dinner we decided it was finally right.
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This is one of our favorites that has been on the blog for a few years. Since I made this a couple of times recently, I snapped some new pictures to update the post. I even made a video which you can see below. ​ 
This recipe is one of my favorites because it is delicious, easy, and budget friendly. The boys love it too. Such an easy meal to throw together in the morning and have a hot cooked meal on a busy weeknight.
This recipe was inspired by our favorite butter bean soup from Taylor's Chili Parlor in Carlinville, IL. I make it less spicy than Taylor's, but still very good. It is more kid friendly with a little less kick. If you want it spicier, just add more pepper. ​Watch my video and see how easy this is to make. You can even make it with a toddler on your lap:)
1 lb dried lima beans (also known as butter beans)
5 garlic cloves, minced 1 large sweet onion, diced 1/4 tsp. salt 1/2 tsp. or more freshly ground black pepper (I don't measure, just grind some pepper into the soup) 2 tsp. creole or cajun seasoning (you can see which kind I use in the video) 1 tsp. cumin 1 tsp. corriander 1 quart (4 cups) vegetable broth 2 cups water 1 stick real butter 1 (8 oz.) can tomato sauce Directions: 1. Soak the beans overnight. 2. Rinse and drain the beans before placing them in the crock pot. 3. Put the rinsed beans, garlic, onion, salt, pepper, creole seasoning, cumin, and corriander into the crock pot along with the broth and water. 4. Cover crock, and cook on high for around 8-10 hours, or until beans are tender and creamy. You can turn it down to low if you think it needs it, but I have discovered high works well and produces creamier, softer beans. Usually longer is better to get the beans to break down and become soft and creamy giving the soup a slight pureed effect. It is always thicker the next day too so leftovers are amazing. 5. During last hour, add 1 stick butter and tomato sauce. You can turn it down to low now as the beans should be soft. 6. I like to take the lid off and let the soup thicken a bit before serving. ​Delicious with some homemade beer bread or bread machine bread. 
9 Comments
2/25/2016 08:59:31 pm
I've never had butter bean soup but this looks like a great recipe! Thanks so much for sharing with us at Share The Wealth Sunday!
Breeze
10/6/2018 04:38:05 pm
Just came across your sc butter bean soup recipe two years after you posted it. Can frozen lima beans be substituted for the DRIED butter beans (don't like dried butter or lima beans)? Thanks! 10/6/2018 09:24:42 pm
To be honest, I have never thought of using frozen beans. You could always try it and see what happens. I don't know how long frozen beans take to get tender and break down into soft mushy beans. Maybe try cooking it for half the time or less. It might not really matter if it cooks too long since the goal is really tender soft beans that almost mush and puree themselves a little. Good luck and let me know if you try the frozen beans:)
Pj
1/31/2020 05:56:21 am
Oh my... I am from Carlinville! Where are you from? 2/1/2020 08:27:14 pm
We recently moved from KY to Southern IL, but my father-in-law grew up on a farm in Carlinville. We get over to Carlinville a few times a year to see family and we try to get to the historical festival at least once a year. Of course every time we go to Carlinville, we have to stop in Taylor's Chili parlor and get a bowl of butter bean.
Carol
3/30/2020 07:06:51 am
could we add chicken? if so how would you instruct? 3/30/2020 08:48:06 pm
I think adding chicken would be fine. You wouldn't need much. Maybe add a can of chicken when you add tomato sauce and butter towards the end or a chicken breast in the beginning. The chicken breast could even be frozen if you add it in the beginning. If you make it with chicken, let me know how it turns out.
Danielle
4/17/2020 01:14:21 am
My husband bought Lima beans this week (because the store was out of the kind of beans we usually buy!) and I came across your recipe :) I’m soaking them tonight in preparation for throwing them in the slow cooker tomorrow. We are a dairy free family; I wonder how these would turn out without the butter? Maybe just less creamy you think? 4/17/2020 09:11:34 am
The soup will be fine without butter, it may be a little darker in color and would miss out on the flavor and fat that the butter provides. See what it tastes like and if you think it needs more fat for flavor, you could try adding a little coconut oil at the end. I hope you enjoy the soup! Leave a Reply. |
Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.  
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