lima bean soup recipe

Written ByJenny Smyth Posted on
lima bean soup recipe
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The Best lima bean soup recipe

I’m so excited to share this delicious lima bean soup recipe with you all! This hearty soup has been a staple in my household for years, and it’s perfect for any occasion.

Whether you’re looking for a comforting meal after a long day or a nutritious option for a family gathering, this recipe is sure to please. I first discovered this recipe on my grandmother’s kitchen table, where she would often serve it to our family during the winter months.

The combination of tender lima beans, rich vegetables, and aromatic spices is truly magical. As I’ve experimented with this recipe over the years, I’ve found that the key to its success lies in the way the flavors meld together.

By using a combination of sautéed onions, garlic, and celery as the base of the soup, you’ll get a depth of flavor that’s hard to beat. And don’t even get me started on the benefits of using fresh herbs like thyme and parsley – they add a brightness and freshness to the soup that’s just wonderful.

Of course, there are many variations on this recipe out there, but I think this one stands out for its simplicity and elegance. So grab your apron and let’s get started!

Hearty Lima Bean Soup

Hearty Lima Bean Soup

4.8 from 686 votes

A comforting and nutritious soup made with tender lima beans, vegetables, and aromatic herbs. This simple yet flavorful dish is perfect for a cozy meal any day of the week.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups vegetable broth
2 cups water
3 cups frozen lima beans
1 can (14.5 oz) diced tomatoes, undrained
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the chopped onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Stir in the minced garlic, dried thyme, and dried rosemary, and cook for 1 minute until fragrant.
4Pour in the vegetable broth and water, then add the frozen lima beans and diced tomatoes with their juices.
5Increase the heat to high and bring the soup to a boil.
6Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, until the lima beans are tender and easily pierced with a fork.
7Season the soup with salt and black pepper to taste.
8Stir in the fresh parsley just before serving, and ladle the soup into bowls.
9Serve hot with crusty bread if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 44g🥦Dietary Fiber: 11g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For a creamier texture, blend 1 to 2 cups of the soup and stir it back in. You can also add cooked ham or bacon for a non-vegetarian version.

Watch Video Of How Hearty Lima Bean Soup Works

One of my favorite things about this lima bean soup recipe is how versatile it is – whether you’re serving it at home with some crusty bread or taking it along to your next potluck event, it’s always a crowd-pleaser.

And let’s not forget about storage and reheating ideas – you can easily reheat individual portions in the microwave or oven when needed.

For added convenience, consider making extra batches ahead of time so you can enjoy them throughout the week without having to spend too much time cooking.

❓ Frequently Asked Questions About Hearty Lima Bean Soup

Q: What type of lima beans should I use?

In this recipe, we recommend using frozen lima beans as they are easier to find and more convenient to use than canned or fresh lima beans.

Q: Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply cook the sautéed onions, garlic, and celery in a skillet before transferring everything to your slow cooker with the remaining ingredients.

Q: Do I have to use chicken broth?

No, you don’t have to use chicken broth – vegetable broth or even beef broth would work just fine.

Q: Can I add other ingredients like meat or vegetables?

Of course! Feel free to customize this recipe with your favorite ingredients – just be sure not to overdo it so the flavors can still shine through.

Q: How do I store leftovers?

Simply refrigerate or freeze any leftovers for later use. This soup will keep well in an airtight container for up to three days in the fridge or up to two months in the freezer.

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