Hearty Lima Bean Soup Recipe

5 4 5
Hearty Lima Bean Soup Recipe
Hearty Lima Bean Soup Recipe photo by Taste of Home
Publisher Photo

Hearty Lima Bean Soup Recipe

Read Reviews
5 4 5
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 2 hours 50 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 2 hours 50 min.

Ingredients

  • 1 pound dry 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 or margarine
  • 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 or soup kettle; 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 skillet, saute garlic in butter for 1 minute. Stir in flour, salt, pepper and paprika. Add cold water; bring to ab oil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes. Yield: 14 servings (3-1/2 quarts).
Originally published as Lima Bean Soup in Taste of Home February/March 1999, p45

Nutritional Facts

1 cup: 172 calories, 4g fat (2g saturated fat), 12mg cholesterol, 437mg sodium, 26g carbohydrate (6g sugars, 8g fiber), 9g protein.

  • 1 pound dry 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 or margarine
  • 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
  1. Place beans in a Dutch oven or soup kettle; 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.
  2. In a skillet, saute garlic in butter for 1 minute. Stir in flour, salt, pepper and paprika. Add cold water; bring to ab oil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes. Yield: 14 servings (3-1/2 quarts).
Originally published as Lima Bean Soup in Taste of Home February/March 1999, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHearty Lima Bean Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
njbruce User ID: 8804942 245470
Reviewed Mar. 15, 2016

"I hate when someone reviews a recipe and says "but I did this" and then goes on to change the recipe in substantial ways. I can tell this recipe as stated would be grand. I had no celery at hand but I did have jalapeno and poblano peppers which I diced and liberally added to this in place. To my taste, it did not add much heat at all but maybe gave just a slightly different hint of flavor. Very hearty and filling and not much work at all. Thumbs up!"

MY REVIEW
bjsilve0 User ID: 172187 69878
Reviewed Sep. 26, 2011

"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."

MY REVIEW
kuhltwo User ID: 984601 19661
Reviewed Apr. 5, 2010

"Just what I was looking for."

MY REVIEW
carolmcc User ID: 2598320 25080
Reviewed Oct. 25, 2009

"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."

Loading Image