- Sauté the vegetables:
Heat the butter or olive oil in a large soup pot over medium heat. Add the diced onion, carrot, and celery. Cook for 5–6 minutes until softened. - Add the garlic:
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. - Add the broth:
Pour in the chicken or ham broth and add the bay leaf, thyme, and black pepper. Stir everything together. - Add the beans:
Add the drained butter beans to the pot. Bring the soup to a gentle boil. - Add the ham:
Stir in the shredded or chopped cooked ham. Reduce the heat to low and let the soup simmer for 20–25 minutes so the flavors can come together. - Thicken if desired:
For a thicker, more comforting soup, mash a small portion of the beans against the side of the pot. Alternatively, whisk the flour with a few tablespoons of cold water and stir it into the simmering soup. Cook for another 3–5 minutes. - Taste and adjust:
Remove the bay leaf. Taste the soup before adding salt because ham and broth can already be quite salty. Add additional pepper or seasoning if needed. - Serve:
Ladle the hot soup into bowls and finish with plenty of freshly cracked black pepper. Serve with warm crusty bread for dipping into the flavorful broth.
Tip: For an extra-creamy texture, mash about ½ cup of the butter beans before adding them back to the pot. This naturally thickens the soup without making it heavy.
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