LINDA'S LUSCIOUS LIMA BEAN SOUP
This is an easy, great soup when you want something of a variety.
Provided by Linda Moore
Categories Bean Soups
Time 7h15m
Number Of Ingredients 12
Steps:
- 1. Cook bacon until crisp. Crumble
- 2. In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter.
- 3. Season with marjoram, salt, and pepper. Pour in the chicken broth.
- 4. Cover slow cooker, and cook soup 7 hours on Low.
LIMA BEAN SOUP
Provided by brandie
Number Of Ingredients 9
Steps:
- Bring 8 cups of water to a boil. Add lima beans and boil for 5 - 10 minutes. Remove from heat, cover. Let beans soak for 2 - 2.5 hours. Drain and rinse beans; return to pot.
- In a large pan, heat olive oil and saute all the vegetables until carrots and celery are tender-crisp.
- Add 8 cups of chicken broth to the beans in the pot. Add the vegetables. Stir to combine and simmer on low for 1.5 hours; stirring frequently. Season with salt and pepper as desired.
HEARTY LIMA BEAN SOUP
This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.-Betty L. Korcek, Bridgman, Michigan
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 437mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 8g fiber), Protein 9g protein.
LIMA BEAN SOUP
This is a lima bean soup with a thick, creamy tomato broth that's nourishing and extremely economical. It makes adelicious meatless family meal, extremely simple to make and full of flavor and plant-based protein.
Provided by Katia
Categories Soup
Time 35m
Number Of Ingredients 15
Steps:
- Firstly, soak the dried beans overnight in a large bowl with plenty of cold water. The next day, drain the beans and place them in a pot with enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain and set aside.
- Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the onion and cook, stirring often, until the onion is turning translucent (5 minutes).
- Add garlic, dried herbs, paprika and stir to enhance all the flavors for about 1 minute.
- Stir in the beans, tomato sauce, broth, tomato paste, bay leaf, salt and pepper. Raise the heat and bring to the boil. Then reduce to maintain a gentle simmer, cover the pot, and cook for 30 minutes. Stir occasionally.
- Optional step: turn the heat off and let it cool slightly. Then transfer 2 cups of the soup to a stand blender, whizz until smooth and return it to the pot (an immersion blender works fine, but make sure you blend the soup partially, not all of it). And be careful because it's still hot.
- Stir in the chopped parsley, toss until well combined, taste and adjust the seasoning to your taste if needed. Serve with a drizzle of extra virgin olive oil, crusty bread, and a pinch of chilli flakes if you wish. Enjoy!
Nutrition Facts : Calories 238 kcal, Carbohydrate 41 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Sodium 1180 mg, Fiber 12 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
LIMA BEAN SOUP
A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey
Provided by Taste of Home
Time 40m
Yield 12 servings (3 quarts)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
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