| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2/3 cup diced onion
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/3 cup diced carrot
- 1/3 cup diced celery
- 3 cups lima beans, thawed
- 1 apple peeled, cored, pitted and sliced
- 4 cups chicken broth
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- 1/4 cup fully cooked crumbled bacon
- Sour cream, for plating, optional
Instructions
- Preheat oven to 400 degrees F.
- In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes. Add the carrot and celery and cook another 5 minutes.
- While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes. Drain lima beans and add to the pot with the sliced apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes. Then puree with a hand blender. Season with salt and pepper, to taste.
- For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden and crisp. Remove from oven and let cool. Peel crisp from foil and serve with soup.
- Cook’s Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4 cup bacon to the soup before pureeing. Also a dollop of sour cream adds a creamy finish to this healthy soup.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 314 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 32 mg |
| Sodium | 758 mg |
Reviews
I made this soup pursuant to the recipe but found the texture to be outputting due to all the ground up lima bean skins. Strained it and that resulted in a silken soup. I found it to be a bit bland so upped the salt, pepper, added cumin, fill and more fresh thyme. Economical and very nice.
After reading the reviews I was skeptical, but it turns out this recipe just needed extra lovin – aka spices. Yea there are no spices or herbs in the original! CRAZY! So I added 1 tbs fresh parsley, 1tbs fresh sage, 1 tbs fresh thyme and 1 tsp of cumin and voila’! This soup turned out delicious. I would agree that without the spices and herbs this would probably taste pretty bland.
I thought the soup was good but just on great. I think it lacked in flavor and I used homeade broth. I don’t think I will make this again.
WOW… this was my first time ever making a soup period. I’m not a fan of lima beans at all.. that’s why I got on here to find something special to make.. My mother had a puree mixer so I attempted this. The soup came out perfect , I used frozen lima beans. I was in question about using the apple in the soup but did it anyways. You could not taste the apple but I’m sure it was part of the recipe to cut any bitter taste. I think next time I make this soup I will cut up 2 apples. I also used my magic bullet to help cut up my celery, onions, & carrots. It kind of pureed it so when the soup was cooking it didn’t take long to puree the beans & carrots. My niece came over for dinner I served this soup as the starter before my main course, My niece loved the soup… I told her it was Lima Bean soup she didn’t know it was lima beans because she hates lima beans. The only thing I think I did get a little heavy handed with the pepper because the soup was a little spicy.
Delicious !
This is a good recipe, but remember to season well with salt and pepper as you go. I used homemade chicken stock.
Needs plenty of salt. Wish it had more flavor- I even added bacon and parmesan cheese. Perhaps half of the chicken broth replaced with cream or half and half would be tasty. If I ever make this again that is what I will do.
I made this twice within one week! The second time I quadrupled it! Absolutely a must and economical to make. Some of us are vegans in the family so I made it with vegetable broth and had 5 separate bowls of toppings available….. crispy bacon crumbled, green onions, avocado, cheese, and diced tomatoes. Everybody loved it and wanted more. I did soak and cook my own dry beans the day before and I only used a little more than half the broth it called for. I also pureed half of the soup and left the rest chunky. You won’t be sorry with this recipe!
i rehydrated baby limas in the crock pot, and skipped the bacon crisp. the apple gives a great complimentary flavor to this soup. yum!
I made this soup yesterday and my husband couldn’t stop eating it. I followed the cooks note and added parmesan and bacon before pureeing it. It’s similar to a split pea soup, but it has a great flavor. Almost smoky. The parmesan crisps are good also (although the soup is great without them as well.) I’ll definitely make this again.