Classic Hearty Lima Bean Soup
A deeply comforting, thick soup loaded with tender dried lima beans and chunky vegetables in a savory tomato broth. Slow simmered with aromatic garlic and herbs, this rustic one-pot meal is perfect for chilly evenings and tastes even better the next day.
For 4 servings
- prep
Soak the lima beans overnight.
Place dried lima beans in a large bowl and cover with water by 3 inches. Soak for at least 8 hours or overnight. Drain and rinse before using.
TIPIf you forget to soak overnight, use the quick-soak method: boil beans for 2 minutes, cover, and let sit for 1 hour. - saute · ~8 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.2.Add diced onion, carrot, and celery. Cook until softened (5-7 min).3.Add minced garlic and cook until fragrant (1 min). - saute · ~1 min
Bloom the tomato paste and herbs.
Stir in tomato paste, dried thyme, and dried rosemary. Cook for 1 minute, stirring constantly, until the paste darkens slightly and smells fragrant.
TIPCooking the tomato paste deepens its flavor and removes any raw tinny taste. - simmer · ~75 min
Add beans, tomatoes, water, and simmer.
1.Add soaked lima beans, diced tomatoes, bay leaf, and water.2.Stir to combine and bring to a boil over high heat.3.Reduce heat to low, cover partially, and simmer until beans are tender (60-75 min).4.Stir occasionally and add a splash of water if soup becomes too thick. - simmer · ~5 min
Season the soup and finish.
Remove bay leaf. Stir in salt and black pepper. For a creamier texture, use a potato masher to lightly mash some of the beans against the bottom of the pot. Simmer 5 more minutes.
TIPMashing a portion of the beans naturally thickens the soup without any cream or flour. - garnish
Finish with lemon juice and parsley.
Turn off heat. Stir in fresh lemon juice. Ladle into bowls and garnish with chopped parsley. Serve hot.
TIPThe lemon juice brightens all the flavors — don't skip it.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the lima beans overnight to ensure even cooking and a creamy texture.
- 2Don't skip sautéing the aromatics — it builds the flavor foundation for the whole soup.
- 3Cook the tomato paste until it darkens to eliminate raw flavor and add depth.
- 4Mash some beans against the pot for a naturally creamy soup without dairy.
- 5Add the lemon juice just before serving to keep its bright, fresh flavor intact.
- 6Let the soup cool completely before refrigerating; it thickens and tastes even better the next day.
- 7For a thinner broth, add extra water during simmering — the beans absorb liquid as they cook.
Adapt it for your goals.
Smoky & Meaty
Add 4 oz diced smoked ham or a ham hock during step 4 for a rich, smoky depth that complements the lima beans beautifully.
Vegan & CreamyVegan & Creamy
Blend 1/2 cup of cooked beans with a splash of vegetable broth and stir in at the end for an extra-creamy, fully plant-based soup.
Herbaceous TwistHerbaceous Twist
Replace dried rosemary and thyme with 1 tsp dried oregano and 1/2 tsp smoked paprika for a Mediterranean-inspired flavor profile.
Spiced UpSpiced Up
Add 1/2 tsp red pepper flakes and a pinch of cumin with the tomato paste for a warming, mildly spicy kick.
Why this is on our healthy list.
Rich in Plant-Based Protein
Lima beans provide a solid source of plant protein, making this soup a filling and nutritious meal option for vegetarians.
High in Dietary Fiber
A single serving of this soup delivers a generous amount of fiber from lima beans and vegetables, supporting digestive health.
Packed with Vitamins A & C
Carrots and fresh parsley contribute vitamin A for eye health, while tomatoes and lemon juice offer immune-supporting vitamin C.
Low in Saturated Fat
With only a small amount of olive oil and no dairy, this soup is naturally low in saturated fat and heart-friendly.
Frequently asked questions
Yes, but reduce simmering time to 15-20 minutes. Add canned beans (rinsed and drained) after the vegetables have softened.
