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Lima Bean Soup Recipe
Lima Bean Soup Recipe photo by Taste of Home

Lima Bean Soup Recipe

Publisher Photo
Each fall there's a Lima Bean Festival in nearby West Cape May to honor the many growers there and showcase different recipes using their crop. This comforting chowder was a festival recipe contest winner several years ago. —Kathleen Olsack, North Cape May, New Jersey
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 10-12 servings

Ingredients

  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cans (15-1/4 ounces each) lima beans, rinsed and drained
  • 3 medium carrots, thinly sliced
  • 2 medium potatoes, peeled and diced
  • 2 small sweet red peppers, chopped
  • 2 small onions, chopped
  • 2 celery ribs, thinly sliced
  • 1/4 cup butter
  • 1-1/2 teaspoons dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1 cup half-and-half cream
  • 3 bacon strips, cooked and crumbled

Nutritional Facts

1 serving (1 cup) equals 110 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 431 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender.
  2. Add cream; heat through but do not boil. Sprinkle with bacon just before serving. Yield: 10-12 servings (3 quarts).
Originally published as Lima Bean Soup in Taste of Home February/March 1997, p25

Nutritional Facts

1 serving (1 cup) equals 110 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 431 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Lima Bean Soup

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 9, 2014

Very good, and different. Used a pound bag of frozen baby limas and sliced in some high end smoked sausage in bite sized slices-- put all in electric pressure cooker on low pressure for 14 minutes, natural pressure release. Added cream after cooking and it was perfect.

MY REVIEW
Reviewed Jan. 10, 2014

I made this for my kids because some love lima beans and one does not. Everyone loved it and the one who does not like lima beans asked for seconds! It was a household pleaser.....they asked for it again 7 days later. I added some ham and garlic to mine. Next I am going to put some polish sausage. Awesome! Definatley, even better the next day.

MY REVIEW
Reviewed Jan. 5, 2014

This soup was fantastic. I did not add the cream or bacon. I did add turkey kielbasa cut up and some garlic. Other wise everything was the same.

MY REVIEW
Reviewed Apr. 18, 2012

I hate Lima beans, at least the way my grandma made them. This recipe is fantastic. I did tweak it a bit. I'm a frugal shopper and found dry limas 1/2 off. Could not resist bargain. Doubled recipe, used dry limas, more potatoes. Good 1st day, phenomenal after 2nd day, thickened and softened quite a bit. Didn't really need cream but that was the crowning glory. Red peppers added wonderful flavor. Would adding smoked sausage be overdoing it? Probably not. Thick, creamy, wonderful.

MY REVIEW
Reviewed Oct. 27, 2011

I make this soup frequently and it has become a family joke of sorts, because of all the people who have turned their nose at the description and title of the soup. They ALL now request it before they visit. My son-in-law threatens to not visit unless I make it and he was originally one of the strongest naysayers! Even I was skeptical at first and it is now one of my all-time favorites!

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