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

Lima Bean Soup Recipe

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5 14 13
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
Contest Winning Test Kitchen Approved
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

Reviews for Lima Bean Soup

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 3, 2016

"It was delicious and easy to make:) Great food for a snowy day."

MY REVIEW
Reviewed Jan. 1, 2016

"My family loves this soup! Perfect the way it is but I bump-up the bacon to 5 or 6 strips for more flavor. Sometimes I add a bit of chopped chicken to make it heartier. I am trying it today with crumbled hot Italian sausage added, just to change it up a bit. So easy and so tasty! I love this soup. I would rate it one of my top favorites!"

MY REVIEW
Reviewed Oct. 19, 2015

"Question, are these the green lima beans or the brown lima beans (known in the south as "butter beans"). Not quite sure looking at the picture. Thanks, will rate again later after I make, but for now looks like a 5 star recipe to me."

MY REVIEW
Reviewed Mar. 4, 2015

"Nice change to regular vegetable soup."

MY REVIEW
Reviewed Jan. 30, 2015

"I used a one pound bag of frozen lima beans and used 5 strips of bacon. I liked the soup because it was flavorful and filling and, best of all, low in calories, fat and carbs. While it was tasty I don't think my husband is going to be a fan of this recipe. I did use fat free half-and-half; not sure whether that negatively impacted the overall taste. Perhaps sliced kielbasa and garlic, as one other reviewer added, would give this more of a "Wow" factor. It's a keeper of a recipe because it's so healthy but it isn't at the top of our list of favorite soups."

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