Butter Bean and Bacon Crock Pot Soup

The sweet and creamy butter bean makes a perfect late spring or early summer side dish, or even served as a main as in this hearty crock pot soup! 

Also known as sieva beans or Dixie beans, butter beans have been a staple of the Southern American table since the 1700s, anchoring everything from stews to succotash.

If you’re lucky, you can find fresh picked butter beans locally sourced, but you have to grab them when you see them – the butter bean season is relatively short and lasts only about three weeks out of the year because farmers harvest their entire crop at once. Depending on the region you live, this will land sometime between June and August. So stock up while you can! 

Butter beans taste great simply boiled in salted water and served with olive oil or butter and lemon zest, or you can get all fancy and make this tasty and filling butter bean soup! I like this soup because it is filling and hearty, but still manages to taste like late spring / early summer freshness – it’s very veggie forward and doesn’t really smack of fall or winter soups (if that makes ANY sense?? lol)… Anyhow, this is a very simple, fast and fun recipe… check it out!

You Will Need:

• 1 pound of butter beans (or 3 small cans)
• 1 small can diced tomatoes
• 1/4 cup diced boiled ham
• 1 small onion, chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1/4 jalapeno, chopped
• 2 pieces crisp bacon, chopped
• 1 clove garlic, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 4 cups water

If using fresh butter beans, soak in water overnight. Drain and rinse. Cook 1-2 hours till tender, and then proceed to place all ingredients into your crock pot.

If using canned butter beans, simply place all of your ingredients into a crock pot and set on high for 1 hour, or low for 2-3 hours. Easy peasy!

Enjoy!