Soup that is both meaty and light one that is quick, simple, and wonderfully delightful. This soup is great for lunches or quick dinners and freezes beautifully. Enjoy!!
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 1 pound dry lima beans
- 4 cups water
- 5 carrots, chopped
- 1 leek, bulb only, chopped
- 2 tablespoons minced shallots
- 2 stalks celery, chopped
- 4 cubes vegetable bouillon
- 8 cups water
- 2 tablespoons olive oil
Instructions
- 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.
Reviews
Wow. That was amazingly bland and tasteless.
Very good soup — though I just used an onion instead of the leek… So perhaps a bit less ‘luscious’ but delish anyway.
Bland in taste and unappetizing in presentation
This is a wonderful soup. I substituted 6 cups chicken stock for the water & vegetable bullion, added some sea salt and a generous sprinkle of Morton’s Nature’s Seasons seasoning blend, and dumped a 5 oz. bag of fresh baby spinach in for the last 1/2 hour of cooking. It is delicious, and will be a soup staple in my house.
Delicate and delicious as is, and so easy to modify for personal preferences. I tend to make this in the pressure cooker: When I’ve planned ahead I like to do an overnight soak of the beans (depending on how old they are, sometimes they take almost 24 hours to soften!), saute the veggies right in the pressure cooker, then add beans and water/bullion or broth. Cover and bring to high pressure for 3 minutes, natural release (4-5 minutes for quick release), and it is perfect every time! Add salt at the end to taste 🙂 I like this with Golden Sweet Cornbread from this site. Thanks for a great recipe!
I added spicy chicken sausage. Awesome!
I used a ham bone and simmered with the beans. My husband gave it 2 thumbs up.
Halved the recipe as we are two people, added a garlic clove, bay leaf, little salt in veggie stir and put small ham cubes in. Flavor was amazing.
Adding some cubed potatoes and I’m glad I did I think it added to the hardiness of the soup.
Delicious. I used chicken & vegetable stock!
Delicious….added a clove of garlic to the recipe!!
The whole family loved this. Turned out a lot more flavorful than I expected. I did add ditalini noodles at the end.
I used one bag of Lima beans. This soup was so good I wish I had added more. I pretty much made as instructed. Some of the changes I made: half a jalapeno, 2 cloves of garlic, a ham hock and a pork neck steak? Put all the ingredients in the crock pot and added 4 cans of chicken stock. Also added a bit more Knorr’s Chicken stock powder mixed well with a little water. After boiling the beans for 2 hours, drained and rinsed them. Added to pot and cooked for 8 hours. SO GOOD!!!!
My family LOVED this soup! Even our self proclaimed lima bean haters went back for seconds! I doubled the recipe to freeze, added ham hocks and bay leaves, and simmered for two and a half hours since it was doubled. This will be made many more times in the years to come! YUM!
Doubled it for a large group, added about 3tbsp ghee, used 2 bay leaves and extra shallots. It was light and deish.
Nothing better then baby Lima beans, changed up a little threw in a smoked pork hock, stalk of celery, glove of garlic. Absolutely Excellent. Cooked in crock pot for 5 hrs. never over cook Lima beans!
Did not use bouillon, added 1 half small onion, and a smoked turkey wing.
Great recipe! I modified it to be vegan using nutritional yeast instead of chicken broth.
My grandmother used to always make this soup for me as a kid and I loved it. I never made it before myself but I tweaked it a little to the things I remember that she used to do. I didn’t have any leeks or shallots so I just used a regular onion but I definitely want to try it with leeks. I used vegetable broth rather than bullion because I can’t have msg. I added some potatoes the last 10 mins and mashed them up to make it thicker. The one thing that my grandmother used to always add is Apple cider vinegar. I put it into taste it gives it that nice little kick. I also baked some kelbasi in the oven and then sliced it up and put it in the soup when I served it. My word it was delicious as good as when my grandmother made it. She would be proud and she would definitely be yelling more vinegar!!!!
Absolutely love this recipe! I took the advice of another reviewer and added a can of diced tomatoes. I also added two bay leaves and seasoned salt, pepper, and some powdered garlic. This is an incredibly easy delicious soup that my family loves. And healthy to boot!
This soup is awesome, I used chicken and vegetable broth in place of the water, and added two bay leaves.I used onion instead of the shallots and leak. I doubled the recipe. Found out that I should have soaked the beans over night and then boiled instead of simmered them, because they did not get done until I put them in the crock pot on high for several hours. A great soup after it was finally done though.