Classic Hearty Lima Bean Soup
A soul-warming, creamy soup featuring tender lima beans simmered with aromatic vegetables and savory broth, creating a comforting and nutritious meal perfect for any day.
For 6 servings
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Add the minced garlic and dried thyme to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the cooked lima beans, vegetable broth, and bay leaf. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, stirring occasionally, to allow the flavors to meld and the beans to become very tender.
Remove and discard the bay leaf. For a creamier soup, carefully transfer about 1-2 cups of the soup (mostly beans and some liquid) to a blender and blend until smooth, then return to the pot. Alternatively, use an immersion blender to partially blend the soup directly in the pot, leaving some beans whole for texture.
Season the soup with salt and black pepper to taste. Start with the recommended amounts and adjust as needed, tasting as you go.
Ladle the hot soup into individual bowls. Garnish generously with fresh chopped parsley.
Serve immediately with crusty bread or a side salad for a complete meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Partial Blending for Creaminess**: Blending a portion of the soup creates a wonderfully creamy texture without needing any dairy, while leaving some beans whole adds satisfying substance and bite.
- 2**Bean Choice Flexibility**: While canned or frozen cooked lima beans are convenient, you can also use dried lima beans. Soak 1 cup of dried lima beans overnight, then drain and cook them separately until tender before adding to the soup.
- 3**Umami Boost**: For an extra layer of savory depth, add a parmesan rind to the soup during the simmering stage (remove it before serving).
- 4**Make Ahead Magic**: This soup tastes even better the next day as the flavors deepen and meld further. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
Adapt it for your goals.
Smoky Bacon Version
Sauté 2-3 strips of diced bacon or pancetta in the pot before adding the vegetables. Remove the cooked bacon, drain most of the fat, then proceed with the recipe. Crumble the bacon over the finished soup.
Greens AdditionGreens Addition
Stir in a large handful of fresh spinach, kale, or Swiss chard during the last 5-10 minutes of simmering until the greens are wilted and tender.
Spicy KickSpicy Kick
Add a pinch or two of red pepper flakes along with the garlic for a subtle warmth and spicy undertone.
Why this is on our healthy list.
High in Fiber
Lima beans are an excellent source of dietary fiber, which aids digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, contributing to weight management.
Plant-Based Protein
This soup provides a significant amount of plant-based protein from the lima beans, making it a satisfying and nutritious option for vegetarians and those looking to reduce meat consumption.
Rich in Essential Nutrients
Packed with essential vitamins and minerals from both the beans and vegetables, including folate, iron, magnesium, potassium, and various B vitamins, supporting overall health and energy.
Frequently asked questions
Yes, absolutely! Soak 1 cup of dried lima beans overnight, then drain and cook them in fresh water until tender (about 45-60 minutes) before adding them to the soup as directed in the recipe.
