Description
A hearty and comforting lima bean soup made with tender beans, vegetables, and savory smoked beef, simmered slowly into a thick, nourishing meal perfect for chilly days.
Ingredients
6 cups chicken stock or water, plus more if needed
1 lb dried lima beans
1 tbsp avocado oil or vegetable oil
3 celery stalks, diced
1 large onion, diced
3 carrots, peeled and sliced
4 cloves garlic, minced
8 oz cooked smoked beef, diced
1 1/2 tsp salt
1 tsp ground black pepper
2 tbsp fresh parsley, chopped
Instructions
- Place dried lima beans in a large pot and cover with cold water.
- Bring to a boil, remove from heat, cover, and soak for 1 hour.
- Drain and rinse beans thoroughly.
- In a skillet, heat oil over medium heat.
- Add celery, onion, and carrots; cook 5–7 minutes until softened.
- Add garlic and cook 30–60 seconds until fragrant.
- Add soaked beans, smoked beef, vegetables, and stock to a large pot.
- Bring to a gentle simmer and cook about 90 minutes, adding liquid as needed.
- Stir in salt and black pepper, adjusting to taste.
- Finish with fresh parsley just before serving.
Notes
Mash some beans to thicken the soup naturally.
Tastes even better the next day.
Add potatoes or leeks for extra heartiness.
Vegetable stock can be used instead of chicken stock.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 30 mg
