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Hearty Lima Bean Soup

Total Time

Prep: 20 min. + standing Cook: 2 hours 50 min.

Makes

14 servings (3-1/2 quarts)

This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.—Betty L. Korcek, Bridgman, Michigan
Hearty Lima Bean Soup Recipe photo by Taste of Home

Ingredients

  • 1 pound dried lima beans
  • 1 large meaty ham bone or 2 ham hocks
  • 2-1/2 quarts water
  • 5 celery ribs, cut into chunks
  • 5 medium carrots, cut into chunks
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Pinch paprika
  • 1 cup cold water
  • 1 can (14-1/2 ounces) stewed tomatoes

Directions

  1. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan.
  2. Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  3. Debone ham and cut meat into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender.
  4. In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through.

Nutrition Facts

1 cup: 172 calories, 4g fat (2g saturated fat), 12mg cholesterol, 437mg sodium, 26g carbohydrate (6g sugars, 8g fiber), 9g protein.

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