Best Lima Bean Soup Recipes

LIMA BEAN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

HEARTY LIMA BEAN SOUP

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. , Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Debone ham and cut meat into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. , In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through.

HAM AND LIMA BEAN SOUP

Steps:

• Place lima beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid., In a Dutch oven coated with cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.

LIMA BEAN AND CABBAGE SOUP

Steps:

• In the morning drain beans, add new water to cover beans, and cook for 45 minutes.
• Add all the other ingrendents, mix and and simmer for an additional 30 minutes.

CREAMY LIMA-BEAN SOUP WITH PASTA AND PEPPERS

Steps:

• Heat broiler. Place peppers, skin sides up, on a baking sheet. Broil 4 inches from heat until charred, 18 to 20 minutes. Let cool slightly; using a paper towel, rub off blackened skins. Coarsely chop peppers; set aside.
• Heat oil in a large saucepan over medium heat. Cook onion and carrots until beginning to soften, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
• Add broth, thyme, lima beans, and 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer 15 minutes. Stir in basil and lemon juice.
• Working in batches (do not fill container more than halfway), puree soup in a blender or food processor until smooth. Return soup to pan; bring to a boil, and add pasta and reserved peppers. Season with salt and pepper. Serve hot.

CHICKEN LIMA BEAN SOUP

Steps:

• In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender. , Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through.

BARLEY, SWISS CHARD, AND LIMA BEAN SOUP

Steps:

• In a baking pan toast the barley in a preheated 375°F. oven, shaking the pan occasionally, for 5 to 7 minutes, or until it is aromatic. In a large kettle cook the onions, the carrot, and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are browned. Add the water, the broth, the ham hocks, and the parsley and simmer the mixture, uncovered, for 1 hour. Add the toasted barley and the celery and simmer the mixture, uncovered, for 45 minutes. Transfer the ham hocks with tongs to a cutting board, discard the fat and bones, and chop the ham coarse. To the kettle add the ham, the Swiss chard, the lima beans, the basil, the thyme, and salt and pepper to taste and simmer the soup for 15 to 20 minutes, or until the chard is tender.

CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP

Steps:

• PREPARATION:.
• Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
• Clean the white button mushrooms and slice into big pieces, set aside.
• Clean the carrot and then cut into diagonal slices, set aside.
• Cut into thin slices the swiss cheese and set aside.
• COOKING INSTRUCTIONS:.
• This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, ½ hours cooking time.
• Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
• Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
• Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
• Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
• Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
• Enjoy!
• NOTES:.
• You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
• This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

COUNTRY LIMA BEAN AND CABBAGE SOUP

Steps:

• 1. In large slow cooker, combine beans, broth, onion, marjoram, garlic, red pepper, salt, pepper and cabbage. Cover and cook on low heat setting for 10 to 11 hours.

LIMA BEAN AND DUMPLING SOUP RECIPE - (4/5)

Steps:

• Fill large pot 1/2 with water. Add limas and about 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for about 20 minutes. Add one can petite tomatoes and simmer for 20 minutes more. Add one can whole corn with juice and one stick of butter. Bring to boil and add dumplings, breaking them into about 3-inch strips. Turn down heat and allow to simmer about 20-30 more minutes. Season to taste with salt and pepper. Stir and check to make sure dumplings do not stick together.

LIMA BEAN AND KIELBASA SOUP

Steps:

• Mix all ingredients except tomatoes in 5- to 6-quart slow cooker.
• Cover and cook on high heat setting 10 to 12 hours or until beans are tender.
• Stir in tomatoes.
• Cover and cook on high heat setting about 15 minutes or until hot.

JOAN'S CROCK POT LIMA BEAN SOUP WITH CHICKEN

Steps:

• In a crock pot place all ingredients expect salt, pepper and olive oil.
• Cover and cook low until a boil, This may be several hours. Turn to high and cook until beans are very soft which may be 1 or 2 hours more.
• When done, discard bay leaf. Carefully remove chicken from the bone and shred and return meat into the pot.
• Season with salt and pepper. Drizzle olive oil over soup in each serving bowl. Tastes better with age.

LIMA BEAN TOMATO SOUP

Steps:

• In a stock pot heat first 4 ingredients for 5 minutes.
• Add the tomatoes, stock and beans.
• Bring to a boil.
• Cover and reduce heat to medium-low for 10 minutes.
• Add the parsley and salt.
• Spinkle grated cheese on top.

LIMA BEAN AND KIELBASA SOUP (CROCK POT)

Steps:

• Mix all ingredients except tomatoes in a 5 to 6 quart slow cooker.
• Cover and cook on high for 10 to 12 hours or until beans are tender.
• Stir in tomatoes.
• Cover and cook on high for about 15 minutes or until hot.

LIMA BEAN OKRA SOUP

Steps:

• In a large saucepan, saute the green pepper, onion and cloves in butter until vegetables are tender. Discard cloves. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beans are tender.

LIMA BEAN SOUP

Steps:

• Place rinsed lima beans and 2 quartered onions in a 6 quart pot.
• Fill with water until 2 inches from top.
• Bring to boil over medium heat.
• Once soup comes to boil, reduce heat and simmer 4 hours, stirring occasionally, replacing water as needed to keep at 2 inches from top of pot.
• After 4 hours place diced potatoes to soup and continue to simmer 1 more hour.
• Brown bacon pieces in frying pan, reserving all drippings.
• Slowly add browned bacon pieces and 3/4 of drippings to soup.
• Stir flour to remaining drippings in frying pan and stir till smooth.
• Add flour and dripping mixture to soup and stir well.
• Salt and pepper to taste, simmer for 5 minutes and serve.

BABY LIMA BEAN SOUP

Steps:

• In a large pot throw in;.
• Washed beans, and the rest of the ingredients, except for the salt.
• Put enough water or stock to completely cover all ingredients.
• Cook for around 3 to 3/12 hours, taste and add the salt if needed.
• ( depends on the ham )
• I put some mozzarella cheese in the bottom of the bowl -- and put the
• soup on top. It melts and gives the soup even more flavor.( as if it
• needed it.lol ).

LIMA BEAN SOUP

Steps:

• In a large (6 quart or larger) electric casserole, like a Crock-Pot, combine all ingredients except the light cream. Cook on low heat for 7 hours or until done. Cool slightly.
• Add the cream. Stir and serve.

LUSCIOUS LIMA BEAN SOUP

Steps:

• Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
• In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
• In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

LIMA BEAN SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add tomatoes, onions and garlic; cook 4 min. Stir in beans and cilantro; cook 1 min.
• Add water; bring to boil. Cover. Cook on low heat 1 hour or until beans are tender.
• Serve with crackers.