Lima Bean Soup Recipe
- 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
- 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: 12 servings (3 quarts)
1 cup: 110 calories, 7g fat (4g saturated fat), 22mg cholesterol, 431mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 3g protein.
Reviews for Lima Bean Soup
"This is so scrumptious! I will definately be making this again. I didnt have Marjoram but I had Herbes de Provence which had marjoram, oregano, basil,thyme & rosemary. I used that instead of marjoram & oregano. It was creamy but not too thick. I also didnt find frozen lima beans but I had dried lima beans which I soaked overnight. I put everthing in my instant pot cooked on high pressure for 35 minutes. Added the half & half when done. So easy to make on the instant pot"
"Amazing! I'm extremely picky and prefer bland food, so I left out several ingredients and seasonings, but I literally cannot get enough of it! Next time I'll add the beans much later (they kind of dissolved after being cooked for so long)."
"Delicious! This will definitely be part of our soup rotation."
"My husband and I loved this soup! I did do a little tweaking because of what I had on hand. I used a bag of dried baby lima beans for the first time ever....I most usually buy frozen lima beans (fork hook or baby limas), as I do not like canned. I did cook the dried baby lima beans for a while before adding the other ingredients to soften them up first. And I did not have any sweet red peppers on hand but I had a seasoning jar of dried chopped sweet red and green peppers so I added some of that. It turned out great! Very thick and flavorful. Next time I'll make it with frozen limas and fresh sweet red peppers. And as others have commented on the difference of lima beans....the dried baby limas that I used tasted more like butter beans in my personal opinion. Lima beans have a different taste I think and are supposed to be green. That may not be correct, just commenting on what I was brought up on. Definitely will make again!"
"It was delicious and easy to make:) Great food for a snowy day."
"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!"
"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."
"Nice change to regular vegetable soup."
"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."
"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."
"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."
"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."
"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!"
"This is a wonderfully flavorful soup, and I even forgot to add the bacon. I also used home-cooked butter beans instead of limas to save on sodium."
"Wasn't sure if I would like this since I'm not usually a big fan of limas, but this has a totally different taste than your usual lima bean side dish. Glad I added this to my collection of soup recipes! I put in extra carrots and peppers as well as a little garlic - made a great winter meal. Thanks for this great recipe!"
"I thought this was easy to make. Sometimes I add more of the limas, carrots or pototoes just to be different and it still turns out really good. It's one of those soups to eat on a cool evening."