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Hearty Lima Bean Soup

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
  • Total Time
    Prep: 20 min. + standing Cook: 2 hours 50 min.
  • Makes
    14 servings (3-1/2 quarts)


  • 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


  • 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 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  • Debone ham and cut meat 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.
Nutrition Facts
1 cup: 172 calories, 4g fat (2g saturated fat), 12mg cholesterol, 437mg sodium, 26g carbohydrate (6g sugars, 8g fiber), 9g protein.

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Average Rating:
  • Tasha
    Aug 28, 2019

    I made this using sundried tomatos since that's all I had and it tasted incredible.

  • njbruce
    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!

  • bjsilve0
    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.

  • kuhltwo
    Apr 5, 2010

    Just what I was looking for.

  • rob430
    Dec 27, 2009

    No comment left

  • carolmcc
    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.