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.
LUSCIOUS LIMA BEAN SOUP
Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!
Provided by Ann Caterina
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h30m
Yield 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g
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
NOTHIN' MUCH LIMA BEAN SOUP
Want a new, great-tasting bean soup? Well, here you go -- cheap, very easy to prepare, fairly quick, and hearty flavor. This is bean soup that will stick to your ribs. I worked on this one for quite awhile and I think it's about a good as it's ever going to be -- everyone here at home likes it anyway and it's a great new way to prepare lima beans. The name? When I'm sneaking around, cooking something really good like this soup, the smell inevitably draws the curious into my kitchen and they always say, "Whatcha cookin'?" And I always respond, "Nothin' much." And then I make them wait to find out!
Provided by Bone Man
Categories One Dish Meal
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large cooking pot and simmer for about 3 hours, covered, stirring occasionally.
- When the beans are tender, the soup is done.
Nutrition Facts : Calories 107, Fat 2.4, SaturatedFat 0.7, Cholesterol 8.5, Sodium 766.9, Carbohydrate 14.2, Fiber 3.2, Sugar 3.5, Protein 7.7
LIMA BEAN SOUP
Try a bowl of our Healthy Living Lima Bean Soup for a warm and tasty soup! Onion, garlic and fresh cilantro add even more flavor to this Lima Bean Soup.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 8 servings, 1 cup soup and 5 crackers each.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 14 g
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.
DAD'S LIMA BEAN SOUP WITH HAM BONE
This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 5h32m
Yield 8
Number Of Ingredients 11
Steps:
- Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
- Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
- Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
- Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g
LIMA BEAN SOUP
This soup really doesn't taste like lima beans at all, so don't let it's name scare you off.It's a delicious thick soup similar to pea soup and an old family favorite (especially during the winter). I come from a large family and we need to make one large pot of soup for dinner (hopefully with leftovers). It should be renamed though to "clog your arteries soup"
Provided by Debbie in New Jersey
Categories Beans
Time 5h10m
Yield 25 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 253.8, Fat 16.5, SaturatedFat 5.5, Cholesterol 24.7, Sodium 308, Carbohydrate 19.8, Fiber 2.1, Sugar 1.1, Protein 6.5
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.
BABY LIMA BEAN SOUP
I had a meaty ham bone...and wanted a hearty stick to your ribs kind of meal. And this is what I came up with. It turned out so tasty...I have to share it. The baby lima beans cook up fast, I didn't even pre-soak them. But if you want...sure go ahead. Total time was 3 1/2 hours...and wow...its even better the next day. All the flavors blend in that time. I hope you give it a try, if your a bean soup person...this is a must.
Provided by Kari-girl
Categories Beans
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
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
Provided by Donna St. George
Categories dinner, easy, main course
Time 7h15m
Yield 3 quarts, about 9 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 19 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 498 milligrams, Sugar 6 grams, TransFat 0 grams
LIMA BEAN SOUP
This is a quick, easy and delicious soup. I found this recipe in a magazine several years and it is a staple in our house.
Provided by bsaigal
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and cook until onion is translucent, stirring occasionally.
- Add tomatoes with their liquid, pinto beans, lima beans, brown sugar, salt and water.
- Bring to a boil.
- Reduce heat to low; cover and simmer 15 minutes or until lima beans are tender, stirring occasionally.
- Stir in white kidney beans, heat through.
- To serve, ladle soup into warm serving bowl; sprinkle with 1 to 2 ounces shredded Cheddar cheese if desired.
Nutrition Facts : Calories 292.9, Fat 3.7, SaturatedFat 0.6, Sodium 408.1, Carbohydrate 51.1, Fiber 16.3, Sugar 8.8, Protein 15.9
BEST LIMA BEAN SOUP - ESPECIALLY WINTERTIME!
Wintertime soups and stews . . . nothing better! This recipe will give you a rib-sticking flavorful soup that everyone can tweak as much as desired to satisfy his or her own tastebuds. For those not partial to the taste of lima beans, be aware that this soup barely carries a hint of lima bean flavor, as the lima beans serve merely as the staple for this wonderful dish. This recipe makes a soup as thick or thin as you'd like.
Provided by Squire David
Categories One Dish Meal
Time 5h25m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- 1. Rinse lima beans and place in water along with quartered onions, carrots, and celery in pot or dutch oven.
- 2. Bring mix to a boil over medium heat.
- 3. When mix begins to boil, reduce heat and simmer for an hour.
- 4. Add the two grated potatoes and simmer for an additional half hour.
- 5. Add the balance of the potatoes along with the golden brown bacon (nix the bacon drippings unless you don't mind the fat and extra calories).
- 6. (Optional) Add one cup of grated cauliflower or one cup of flour for thicker broth, if desired.
- 7. Let simmer for an additional half hour, then add four cups of diced tomatoes (canned will do) for flavor and a bit of color, two bay leaves, 3/4 T thyme, 3/4 T paprika, 2 T lemon juice, salt and pepper to taste, and favorite flavorful hot sauce (optional).
- 8. Either continue to simmer for three to four additional hours until done, stirring often and/or adding additional water to avoid burning the ever-thickening mix, or remove contents from heat and transfer to 7-qt. or 8-qt. crock-pot to finish soup at low setting for five to six hours till finished.
- Add additional warm water prior to serving if somewhat thinner consistency desired. Okay to refrigerate broth overnight and then transfer to crock-pot next morning, with a little extra water, if needed, to finish soup at low setting for six to seven hours, but wait until then to add lemon juice. Some think this soup is a bit bland, but avoid over-seasoning while cooking and just let each person season to taste. Goes great with corn bread or a multi-grain muffin or roll. An ale really compliments the overall taste.
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