Why You’ll Love Lima Bean Soup Recipe

I enjoy this recipe because it’s simple, wholesome, and made with basic ingredients that simmer into deep flavor over time. I like how the lima beans become creamy as they cook, while the vegetables add sweetness and texture. It’s a great soup when I want something comforting that can feed my family and taste even better the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 cups chicken stock or water, plus more if needed
1 pound dried lima beans
1 tablespoon avocado oil or vegetable oil
3 stalks celery diced
1 onion diced
3 carrots peeled and sliced
4 cloves garlic minced or pressed
8 ounces cooked smoked beef diced
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 tablespoons fresh parsley chopped

Directions

I start by placing the dried lima beans in a large pot and covering them with cold water. I bring the water to a boil, remove the pot from heat, cover it, and let the beans soak for about one hour. After soaking, I drain and rinse the beans thoroughly.

In a separate skillet, I heat the oil over medium heat and add the celery, onion, and carrots. I cook them for about five to seven minutes, stirring often, until the onion becomes translucent. I then add the garlic and cook for another 30 to 60 seconds until fragrant.

Next, I add the diced smoked beef, soaked lima beans, and six cups of stock or water to the pot. I reduce the heat and let the soup simmer gently, adding more liquid if needed, until the beans are tender and the soup thickens to my liking, which usually takes about 90 minutes.

Once the soup is nearly done, I stir in the salt and black pepper, tasting and adjusting seasoning as needed. I finish by stirring in the fresh parsley just before serving.

Servings and Timing

I get about 8 servings from this recipe. The prep time takes around 1 hour and 10 minutes, the cooking time is about 1 hour and 45 minutes, and the total time comes to approximately 2 hours and 55 minutes.

Variations

I sometimes mash a portion of the beans near the end of cooking to make the soup even thicker. When I want extra vegetables, I add potatoes or leeks. I also like using vegetable stock instead of chicken stock for a different flavor profile.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop and add a splash of water or stock if it thickens too much.

FAQs

Do I have to soak the lima beans?

I find soaking helps them cook more evenly, but I can use canned beans if I’m short on time.

Can I make this soup ahead of time?

I often make it a day ahead because the flavors deepen overnight.

How do I thicken the soup?

I mash some of the beans directly in the pot to naturally thicken the broth.

Can I freeze this soup?

I freeze it in portions and thaw it overnight before reheating.

What if my soup is too thick?

I add more stock or water until it reaches the consistency I like.

Can I use fresh lima beans?

I can, but dried beans give me a creamier texture.

Is this soup filling enough for a meal?

I think it’s very filling, especially when served with bread.

Can I add herbs besides parsley?

I sometimes add thyme or bay leaves for extra flavor.

What size pot should I use?

I use a large soup pot to allow enough room for the beans to expand.

Does this soup get better with time?

I think it tastes even better the next day after resting.

Conclusion

I keep making this lima bean soup because it’s warm, comforting, and deeply satisfying. It’s the kind of recipe I rely on for nourishing meals that bring everyone together around the table, especially on chilly days.