Lima Bean Soup
easyhealthyrecipes.com/lima-bean-soup/This hearty, comforting Lima Bean and Ham Soup is perfect for feeding your family on chilly winter days.
Recipe makes approximately 8
Ingredients Needed
- 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.
Recipe 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 Info (Approximate)
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