Lima Bean Soup
Lima bean soup is a comforting and nutritious dish that showcases the delicate and buttery flavor of lima beans. Also known as butter beans, these legumes are not only delicious but also rich in protein, fiber, vitamins, and minerals.
They have been a staple in many cuisines around the world, particularly in Southern cooking, where they are often featured in hearty soups and stews.
This lima bean soup is a wonderful blend of flavors and textures, combining tender lima beans with aromatic vegetables and herbs. It’s perfect for a cozy dinner, a hearty lunch, or even as an appetizer for a special occasion.
You can customize the soup with various seasonings and additional ingredients to suit your taste. This recipe offers both a quick method using canned beans and a traditional method using dried beans, making it adaptable for any schedule. Let’s explore how to create this delicious lima bean soup!
Ingredients
For the Soup:
- 1 cup dried lima beans (or 2 cans of canned lima beans, drained and rinsed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper (red or green), diced
- 1 medium potato, diced (optional for added creaminess)
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon dried oregano
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 can (14.5 ounces) diced tomatoes, with juices
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 bay leaf
- Juice of 1 lemon (optional, for brightness)
- Fresh parsley, for garnish
- Crusty bread or crackers, for serving (optional)
How to Make Lima Bean Soup
Step 1: Prepare the Beans
If using dried beans:
Soak the Beans: Rinse the dried lima beans under cold water and soak them in a large bowl of water overnight or for at least 8 hours. Soaking helps to soften the beans and reduces cooking time.
Cook the Beans: After soaking, drain and rinse the beans again. In a large pot, cover the beans with fresh water and bring to a boil. Reduce the heat and let them simmer for about 1-1.5 hours, or until tender. Drain and set aside.
If using canned beans:
Simply drain and rinse the canned lima beans and set them aside for later use.
Step 2: Sauté the Vegetables
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and sauté for about 3-4 minutes until softened and translucent.
Add the minced garlic, diced carrots, diced celery, and bell pepper. Sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
Step 3: Add Spices and Broth
Stir in the dried thyme, ground cumin, smoked paprika (if using), dried oregano, salt, and black pepper. Cook for about 1 minute to toast the spices and enhance their flavors.
Pour in the vegetable broth and add the diced tomatoes with their juices. Stir to combine.
Add the cooked or canned lima beans and the diced potato (if using). Stir well, then add the bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, allowing the flavors to meld and the soup to thicken.
Step 4: Blend the Soup (Optional)
After simmering, you can choose to blend part or all of the soup for a creamier texture. If you prefer a chunkier soup, you can skip this step.
Use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until smooth. Be cautious with hot liquids!
Step 5: Final Seasoning and Serving
Once blended (if desired), return the soup to the pot and stir in the lemon juice. Taste and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread or crackers for dipping, and enjoy this delicious and nutritious dish!
Chef’s Note
Customization: Lima bean soup is highly adaptable. You can add other vegetables such as corn, zucchini, or spinach for extra flavor and nutrition. If you like your soup spicy, consider adding diced jalapeños or a pinch of cayenne pepper for a kick.
Make it Ahead: This soup can be made a day in advance, and it often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator and reheat on the stove over medium heat until warmed through.
Freezing: Lima bean soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information (per serving, based on 8 servings)
- Calories: 210
- Protein: 9g
- Carbohydrates: 38g
- Dietary Fiber: 12g
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 380mg
- Vitamin A: 50% DV
- Vitamin C: 25% DV
- Iron: 15% DV
- Calcium: 8% DV
Lima bean soup not only provides comfort and warmth but also boasts a rich nutritional profile. The combination of beans offers a significant source of protein and dietary fiber, promoting digestive health and keeping you feeling full longer. The various vegetables contribute essential vitamins and minerals, making this soup a wholesome meal option.
This lima bean soup is a delightful addition to your cooking repertoire. Its comforting flavors, ease of preparation, and healthful ingredients make it a dish that you and your family will enjoy time and again. Embrace the warmth and nourishment this soup brings to your table and savor each delicious spoonful!
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