Lima Bean Soup
Posted: 10/09/25
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Wholesome and hearty, this frugal Lima Bean Soup recipe is the perfect soup to warm you up on a chill winter evening! Made with just a handful of ingredients including diced ham, good chicken stock and plenty of other vegetables this chunky soup is just as healthy as it is comforting.
Why You’ll Love This Recipe
- This cozy Lima Bean Soup is a super affordable way of getting a family meal on the table. Making use of pantry-staples, it tastes so much more complex and flavorful than it’s short ingredients list suggests.
- It freezes really well, perfect for meal-prep and batch cooking!
- A one-pot meal, it is great served with crusty bread, or homemade cornbread if you want to bulk it out a little.
Chef’s Tips
- You can get ahead on the soaking the lima beans (butter beans) the day before you plan to make the soup. Alternativly, to seriously speed up cooking time you can use canned beans. But, you’ll miss out on the delicious creaminess you only get from home-cooked beans.
- For a thicker soup, mash up some of the beans into the broth towards the end of cooking.
- To make this soup vegan-friendly, use vegetable stock or broth, and be sure to season the soup well to make up for the loss of the salty ham.
More Cozy Soup Recipes You’ll Love
- Smoked Turkey Soup with White Beans
- Pumpkin Bisque Soup Recipe
- Creamy Kale and White Bean Soup
- Loaded Gluten Free Potato Soup
- Chinese Vegetable Soup Recipe with Bok Choi
- Creamy Irish Potato Soup Recipe
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Lima Bean Soup
This hearty, comforting Lima Bean and Ham Soup is perfect for feeding your family on chilly winter days.
Ingredients
- 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 ham diced
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Place lima beans in a large pot; pour in enough cold water to cover. Bring to a boil; remove pot from heat, cover, and let stand for 1 hour. Drain and rinse beans.
- Heat oil in a skillet over medium heat. Add celery, onion, and carrots; cook and stir until onion is translucent, 5 to 7 minutes. Add garlic and cook, stirring constantly, until fragrant about 30-60 seconds. Add diced ham, lima beans, and 6 cups stock or water. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
- Stir in salt and pepper, taste seasonings and add more as necessary. Stir in fresh parsley if using.
Notes
- You can get ahead on the soaking the lima beans (butter beans) the day before you plan to make the soup. Alternativly, to seriously speed up cooking time you can use canned beans. But, you’ll miss out on the delicious creaminess you only get from home-cooked beans.
- For a thicker soup, mash up some of the beans into the broth towards the end of cooking.
- To make this soup vegan-friendly, use vegetable stock or broth, and be sure to season the soup well to make up for the loss of the salty ham.
Nutrition Information
Calories: 332kcal | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Total Carbs: 46g | Fiber: 12g | Sugar: 9g | Net Carbs: 34g | Vitamin C: 10mg | Cholesterol: 26mg | Sodium: 1049mg | Potassium: 1353mg | Calcium: 68mg | Iron: 5mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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