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–+ servings
Lima Bean Soup

Creamy Lima Bean Soup for Cozy Winter Nights

Embrace chilly vibes with a steaming bowl of Comforting Lima Bean Soup, packed with fiber and protein.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 cans Chicken Broth Substitute vegetable broth for vegetarian option.
  • 2 cans Lima Beans Use dried lima beans cooked separately for a homemade feel.
  • 3 medium Carrots Substitute with parsnips for a different flavor.
  • 2 medium Potatoes Can swap with sweet potatoes for slight sweetness.
  • 2 small Sweet Red Peppers Green bell peppers can be used instead.
  • 2 small Onions Yellow onions work well as a substitute.
  • 2 ribs Celery Omit if unavailable or use vegetable stock to compensate.
For the Cooking
  • 1/4 cup Butter Can use olive oil for a lighter option.
  • 1.5 teaspoons Dried Marjoram Thyme can be used as an alternative herb.
  • 1/2 teaspoon Salt Adjust according to taste preferences.
  • 1/2 teaspoon Pepper Increase black pepper for more warmth.
  • 1/2 teaspoon Dried Oregano Basil can be substituted for a different flavor.
For Creaminess and Topping
  • 1 cup Half-and-Half Cream Can substitute with full cream or coconut cream for richness.
  • 3 strips Bacon Use turkey bacon or omit for a vegetarian option.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy Lima Bean Soup
  1. In a large Dutch oven, combine chicken broth, lima beans, sliced carrots, diced potatoes, chopped sweet red peppers, chopped onions, and thinly sliced celery. Add butter, dried marjoram, salt, pepper, and dried oregano. Stir well to mix all ingredients.
  2. Place the Dutch oven over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 25-35 minutes.
  3. Cover the pot and check the vegetables' tenderness after 25 minutes. They should be soft but not mushy. Stir occasionally.
  4. Once vegetables are tender, stir in half-and-half cream and heat through over low heat, being careful not to let the soup boil.
  5. Crumble crispy bacon over each bowl just before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 890mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For best results, taste and adjust seasoning after adding cream, as it can dilute flavors. Store leftovers in airtight containers for 3-5 days in the fridge or freeze for 2-3 months.

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