Baby Lima Bean Soup

Kimberly Biegacki


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.


★★★★★ 4 votes

8 - 10 servings
15 Min
2 Hr 30 Min
Stove Top



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

  • ·
    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
  • 1 tsp
    celery salt
  • 1 Tbsp
    dried celery flakes
  • ·
    salt & pepper

How to Make Baby Lima Bean Soup


  1. Sort and rinse beans before soaking. Then place in a medium sized bowl the sorted beans and 7-8 cups of water.
  2. Let them soak overnight.
  3. Drain and rinse the baby lima beans.
  4. Add to your cooking pan/pot, Ninja Cooking System or crockpot.
  5. Add 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.
  6. When 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.

Printable Recipe Card

About Baby Lima Bean Soup

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

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