Hearty Vegetable & Lima Bean Soup
A thick, warming soup loaded with tender lima beans and chunky garden vegetables in a savory tomato broth. This rustic one-pot meal comes together with simple pantry staples and delivers deep, comforting flavor. Perfect for chilly evenings with a slice of crusty bread.
For 4 servings
- prep
Soak the lima beans overnight.
Rinse dried lima beans and place in a bowl. Cover with plenty of water and soak for at least 8 hours or overnight. Drain and rinse before using.
TIPIf short on time, use the quick-soak method: boil beans for 2 minutes, cover, and let sit for 1 hour, then drain. - saute · ~8 min
Sauté the aromatic vegetables.
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 sauté until fragrant (1 min). - boil · ~3 min
Add beans, vegetables, and liquid. Bring to a boil.
1.Add diced tomatoes, cubed potato, drained lima beans, bay leaf, and dried thyme.2.Pour in water and stir to combine.3.Bring to a rolling boil over high heat. - simmer · ~40 min
Simmer until beans are tender.
Reduce heat to low, cover with a lid, and simmer gently for 35-40 minutes. Stir occasionally. The lima beans should be creamy and the potatoes fork-tender.
TIPLima beans can vary in cooking time. If they are older, they may need an extra 10-15 minutes. Taste a bean to check doneness. - mix · ~1 min
Season the soup.
1.Remove and discard the bay leaf.2.Stir in salt and black pepper.3.Add fresh lemon juice and mix well.TIPTaste and adjust seasoning. The lemon juice at the end brightens the whole pot. - serve
Ladle into bowls and garnish with fresh parsley.
Divide the hot soup among serving bowls. Sprinkle generously with chopped fresh parsley and serve immediately with crusty bread on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking dried lima beans overnight reduces cooking time and improves creaminess.
- 2Do not add salt until the beans are tender, as acid and salt can toughen the skins.
- 3For a thicker soup, mash a few cooked beans against the side of the pot before serving.
- 4Stir in the lemon juice just before serving to keep its bright, fresh flavor intact.
- 5Let the soup cool completely before refrigerating; it thickens and deepens in flavor overnight.
- 6If using canned lima beans, add them in the last 10 minutes of simmering to prevent mushiness.
Adapt it for your goals.
Smoky
Add 1/2 tsp smoked paprika and 1 diced chipotle in adobo with the garlic for a warm, smoky heat that complements the earthy lima beans.
high proteinHigh-protein
Stir in 2 cups of shredded cooked chicken or diced ham during the last 10 minutes of simmering for extra protein and heartiness.
veganVegan
Already vegan as written. For extra richness, replace water with vegetable broth and top with a drizzle of good olive oil before serving.
herb swapHerb-swap
Replace dried thyme with 1 tbsp fresh rosemary or oregano, and garnish with fresh dill instead of parsley for a different aromatic profile.
Why this is on our healthy list.
Rich in Plant-Based Protein
Lima beans are an excellent source of plant protein, making this soup a satisfying choice for vegetarians and vegans.
High in Dietary Fiber
Both lima beans and vegetables like carrots and potatoes provide soluble and insoluble fiber, supporting digestive health and satiety.
Packed with Vitamins A and C
Carrots and fresh parsley are rich in beta-carotene (vitamin A) and vitamin C, which support immune function and skin health.
Low in Saturated Fat
With just one tablespoon of olive oil and no added cream or butter, this soup is naturally low in unhealthy fats.
Frequently asked questions
Yes. Use two 15-oz cans, drained and rinsed, and add them during the last 10 minutes of simmering to avoid overcooking.
