I’ve been making this ham and lima bean soup recipe for years, and it’s always a hit with my family. The combination of the smoky ham, tender lima beans, and rich broth is just perfect.
I love how easy it is to make, too – just sauté some onions and garlic, add in the beans and ham, and let it simmer all day. It’s a great way to get everyone eating more vegetables, especially my kids, who tend to be picky eaters.
Plus, it’s a great way to use up leftover ham or beans if you have them on hand. I’ve served it at countless family gatherings, potlucks, and even just as a weeknight dinner when I need something comforting.
The best part is that it’s so versatile – you can serve it with some crusty bread for dipping in the broth, or over rice or noodles if you want something a bit more substantial. My kids love helping me make it too – they’re always excited to get in on the action and mash up the beans with a potato masher.
It’s just one of those recipes that never fails to please.
Ham and Lima Bean Soup
4.9 from 674 votes
A hearty and comforting soup made with tender lima beans and smoky ham. This slow-simmered dish is perfect for a chilly day and packed with rich flavor.
Tips: For a thicker soup, mash about one cup of the cooked beans against the side of the pot before serving. You can use frozen lima beans instead of dried; add them directly to the pot and reduce the simmering time to 30 to 40 minutes.
Watch Video Of How Ham and Lima Bean Soup Works
This ham and lima bean soup recipe is one of my go-tos when I need something comforting and easy to make. It’s perfect for any occasion – whether you’re hosting a big gathering or just need something simple for dinner.
Plus, it’s packed with nutrients from the beans and veggies. My family loves serving it over rice or noodles with some crusty bread on the side for dipping in the broth.
❓ Frequently Asked Questions About Ham and Lima Bean Soup
Q: Can I use canned lima beans instead of fresh?
A: Yes, you can definitely use canned lima beans if you prefer – just drain and rinse them before adding them to the pot. Keep in mind that canned beans will be softer than fresh ones, so you may want to adjust the cooking time accordingly.
Q: What kind of ham should I use?
A: You can use either boneless or bone-in ham for this recipe – just make sure it’s cooked through before chopping it up. If you want a more intense flavor, you can also use prosciutto or pancetta instead of regular ham.
Q: Can I make this recipe in a slow cooker?
A: Yes, this recipe is perfect for a slow cooker! Simply brown the onions and garlic in a pan before transferring everything to your slow cooker. Let it cook on low for 8-10 hours or until the beans are tender.
Q: How do I store leftover soup?
A: To store leftover soup, let it cool completely before transferring it to an airtight container in the fridge. You can also freeze it for up to 3 months – just thaw it overnight in the fridge before reheating.
Q: Is this recipe suitable for vegetarians?
A: No, this recipe contains ham and therefore is not suitable for vegetarians.
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