Country Lima Bean And Cabbage Soup Recipe

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Country Lima Bean and Cabbage Soup

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
onion, chopped
1 tsp
chopped fresh marjoram
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


1In 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.

About this Recipe

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