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Hearty Lima Bean Soup Recipe

Hearty Lima Bean Soup Recipe photo by Taste of Home

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This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.—Betty L. Korcek, Bridgman, Michigan

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Hearty Lima Bean Soup Recipe

Prep: 20 min. + standing Cook: 2 hours 50 min.

Yield: 14 Servings

20 170 190

Ingredients

1 pound dried lima beans
1 large meaty ham bone or 2 ham hocks
2-1/2 quarts water
5 celery ribs, cut into chunks
5 medium carrots, cut into chunks
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
Pinch paprika
1 cup cold water
1 can (14-1/2 ounces) stewed tomatoes

Directions

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan.
Add ham bone and the 2-1/2-qt. of water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Debone ham and cut into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender.
In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through. Yield: 14 servings (3-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 172 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 437 mg sodium, 26 g carbohydrate, 8 g fiber, 9 g protein.

Originally published as Lima Bean Soup in Taste of Home February/March 1999, p45

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Hearty Lima Bean Soup

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Reviewed on Sep. 26, 2011 by bjsilve0

Have made it more than once. We love it but my other half insists that I add his secret ingredient, 2 T of mustard. I see NOT difference with or without it. If I use the tomatoes, I have to cut them into very small pieces.

Reviewed on Apr. 05, 2010 by kuhltwo

Just what I was looking for.

Reviewed on Oct. 25, 2009 by carolmcc

This is a 5 star recipe. Everyone that taste this bean soup loves it. I use Italian stewed tomatoes and cook it in the crock pot on high for 7 hrs. I highly recommend this.