Country Lima Bean and Cabbage Soup

Country Lima Bean And Cabbage Soup Recipe

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Tammy Raynes


In Louisiana just about everyone has some type of garden. Staple favorites in gardens are turnip greens, mustard greens, collard greens, cabbage and plenty of beans.

This particular recipe was given to me by a sweet lady in our church who has since passed away. I've made it several times during the winter months when we had a rare cold spell.

It has quickly become a favorite of our family and often requested when it starts turning cold. All I do is put it all in a slow cooker and let it cook for about 10 hours.

Could be put on to cook overnight if you want it for lunch the next day.


★★★★★ 1 vote

10 Hr


  • 1 lb
    dried baby lima beans, rinsed
  • 8 c
    chicken broth, reduced sodium
  • 1
    onion, chopped
  • 1 tsp
    chopped fresh marjoram
  • 1
    garlic clove, mnced
  • 1/2 tsp
    crushed red pepper
  • 1/2 tsp
    salt, if desired
  • 1/8 tsp
    freshly ground pepper
  • 3 c
    shredded green cabbage

How to Make Country Lima Bean and Cabbage Soup


  1. In large slow cooker, combine beans, broth, onion, marjoram, garlic, red pepper, salt, pepper and cabbage. Cover and cook on low heat setting for 10 to 11 hours.

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About Country Lima Bean and Cabbage Soup

Course/Dish: Bean Soups
Other Tag: Healthy
Hashtags: #crockpot, #cabbage, #Bean, #lima

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