A Deliciously Tasty Lima Bean Soup Recipe

Whether you are in search of a great cold-weather meal or you are in the mood for a hearty summertime dinner option, this delicious tasty Lima bean soup recipe is sure to fit the bill. While this recipe is best when it is prepared with dry Lima beans, canned Lima beans can be used. This is also a recipe that allows us to add a wide range of veggies, including celery, leeks and carrots.

Not only is this a delicious meal, but it is also great for any family that is looking to put together something filling and budget friendly. It is best paired with some crusty bread or a piece of cornbread. This Lima bean soup is also easy to prepare because it is comprised of the ingredients of many other soups. In many instances, the ingredients will already be present in your kitchen.

Some may choose to use onions for this recipe, but leeks are the better choice. They are a more mellow addition that does not overpower the dish in the same manner. The usage of dry Lima beans will also help to keep the costs much lower. Let’s take a closer look at the preparation process now…

Soaking Your Dry Lima Beans

Of course, people are going to be wondering how they are supposed to prepare their dry Lima beans. Fortunately, the process is much easier than you may have realized. To get started, you will want to go through the beans themselves. This will give you the chance to remove any that have become discolored or simply do not look right.

Rinse the beans as thoroughly as possible, so that they have the chance to go from dry to tender. From there, you will be able to choose between a quick soak and an overnight soak. Read on to learn more about each option:

Quick Soak

The quick soaking method is the preferred choice for this recipe. The beans will be heated up first and then placed in hot water for a quick soak. If you do not have time to for the overnight soak, this is your best bet. This method involves heating up the beans and then letting them soak in the hot water. It’s a great method if you don’t have time to soak overnight.

A pound of Lima beans will be needed for this step, in addition to a large pot. Add 10 cups of water as soon as it is time to begin. Boil the water and place the Lima beans in the pot for 5 to 10 minutes. Once they have been boiled, turn the heat off and cover up the pot. Bring the water to a boil and boil the lima beans for 5–10 minutes. Give the Lima beans anywhere between 2 and 2 1/2 hours to soak. Drain and rinse your beans before placing them back in the pot. The broth and sautéed vegetables can be added now. Follow the instructions and prepare the soup.

Overnight Soak

If you have the time for an overnight soak, the Lima beans are placed in a pot or bowl or pot that provides enough space for the beans to double in size. 10 cups of cold water are used to cover the beans, the container is covered up and the pot is put in the fridge to spend the night. The water is drained from the beans and they are rinsed when you are ready to make the soup. Add the broth, sauteed vegetables and utilize the instructions.

Prep/Cook Time

Once the beans have been properly washed, the prep/cook time for Lima bean soup tends to be minimal. It is the soaking process that will take a few hours but the rest is simple enough. Prep time can be completed within 10 minutes, while cooking time is in the 30-minute range if you do not include the time it will take for your Lima bean soup to simmer.

Can Lima Bean Soup Be Thickened?

For those who appreciate a thicker Lima bean soup, there are a couple of different options available. One of these choices entails smashing up some of your beans with a spoon. A potato masher also works wonders, but you will want to wait until the end of the cooking process. An immersion blender can be used to blend the beans as well.

If you are not looking to do any additional mashing, less of the broth can be added, which makes for a thicker soup. Cut down the amount of broth that is used to 6 cups and bear in mind that more can be added later if necessary.


  • Dry large Lima beans (1 pound)
  • Water (8 cups)
  • Olive oil (2 tablespoons)
  • Carrots (4, chopped)
  • Leeks (2, chopped, use white bulb exclusively)
  • Minced shallots (2 tablespoons)
  • Celery (2 stalks, chopped)
  • Chicken broth (8 cups, grab two 32-ounce cartons before cooking)
  • Salt & pepper (to season your soup to taste)

Cooking Instructions

Fortunately, the process of cooking your Lima bean soup will be a quick one. All you need to do is follow these simple steps and the rest takes care of itself.

Step 1:

Take 8 cups of water, place them in your pot and give the water a chance to come to a boil before proceeding. From there, you can add your Lima beans. Give them at least 5 to 10 minutes to boil. Once this step is complete, remove the pot from the heat and cover it up. Allow the beans to soak for 2 to 2 1/2 hours. Drain the beans, rinse them and place them back in the pot.

Step 2:

Now, it is time to grab a large pan and heat up your olive oil. It is then time to sauté all of the vegetables that are going to be placed in the soup. You will know that you are ready to move onto the final step when your celery and carrots have been given the chance to become tender, yet crisp.

Step 3:

Take 8 cups of chicken broth and add them to the beans that are already in the pot. The vegetables are added next. Stir the mixture until it has been properly combined. Add the vegetables. Stir to combine and allow the soup to simmer on the low setting for roughly 1 1/2 hours. Make sure that you are taking the time to stir the soup on a frequent basis. Once all of the steps have been handled, you can now add your seasoning. Grab the salt and pepper, so that you can season your soup to taste.

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