Baby Lima Bean Soup

Kim Biegacki

By
@pistachyoo

This is one of my favorite soups & I especially loved to order a bowl of it at my Aunt Linda's restaurant named after her husband Monty. I am a purist when it comes to Baby Lima Bean Soup and don't like to make it fancy but to keep it simple just like Monty's. I do add a few more seasonings for flavor but that's all.

It's beautiful, pure flavors are worthy of savoring every bite. Now, when we have our holiday hams I carve them up with soup in mind making sure to be generous with the meat left on the bone for freezing. I look forward to the meals that will be made at a later date.


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Rating:
★★★★★ 4 votes
Comments:
Serves:
8 - 10 servings
Prep:
15 Min
Cook:
2 Hr 30 Min
Method:
Stove Top

Ingredients

SOAK BEANS OVERNIGHT

1 lb
baby lima beans, dried
8 - 10 c
water to cover

COOK BABY LIMA BEAN SOUP NEXT DAY

water to cover
4 c
vegetable broth
1 medium
onion, diced
4 - 5 medium
carrots, diced
1 medium
meaty ham bone
1 medium
sized piece of ham, you'll dice later
2 - 3 clove
garlic,minced
1 tsp
celery salt
1 Tbsp
dried celery flakes
salt & pepper

Step-By-Step

1Sort and rinse beans before soaking. Then place in a medium sized bowl the sorted beans and 7-8 cups of water.
2Let them soak overnight.
3Drain and rinse the baby lima beans.
4Add to your cooking pan/pot, Ninja Cooking System or crockpot.
5Add your vegetable broth, carrots, onions, garlic and the rest of the ingredients. Add water to cover ham bone. You'll cook your soup for 3 - 4 hours on a medium heat. Stirring occasionally and checking to see if you need to add any more water.
6When soup is ready, I take out the ham bone and ham. I dice up the ham in small pieces and place back down in the soup. I usually put the ham bone back into the soup till I'm ready to freeze up what is left over.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Healthy