Best 7 Barbs Butter Bean Or Lima Bean Soup Recipes

HEARTY LIMA BEAN SOUP

Steps:

• 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. , Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , 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. , 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.

DAD'S LIMA BEAN SOUP WITH HAM BONE

Steps:

• Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
• Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
• Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
• Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

BARBS BUTTER BEAN OR LIMA BEAN SOUP

Steps:

• Put beans into large soup pot cover with water bring to a boil for 2 minutes, turn off heat and let set for 1 hour, Drain off water.
• Add the 6 cups water to the beans and bring to a boil & simmer; at this point if I an using ham or ham hocks I put them in a smaller saucepan and cook them until done.
• When beans are starting to get tender add ham (& broth from ham) or Kielbasa, tomatoes, onion , carrots, celery and simmer until done.
• Season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water, add to soup and simmer, check seasonings.

VEGETARIAN BUTTER BEAN SOUP

Steps:

• Gather the ingredients.
• In a large soup or stock pot, cook the celery, carrots and onion in olive oil or vegetable oil over medium-high heat until soft, about 6 to 8 minutes.
• Next, add the flour and whisk it well to coat the vegetables for one minute. Gradually add the water, stirring and continuing to whisk together until smooth.
• Next, drain and rinse the canned butter beans. Add the butter beans to the pot, then add in the diced tomatoes, basil and salt, and pepper, and bring the mixture to a boil, giving it a good stir.
• Reduce the heat to medium-low, cover, and allow the soup to simmer for about 20 to 25 minutes or until slightly thickened, stirring occasionally.
• Taste, and adjust the seasonings to taste, adding a bit more salt and pepper as desired. Out of basil? Just about any Italian seasoning will do in place of the basil. Swap it out for an Italian herb blend, some parsley, or even rosemary.
• Enjoy!

LIMA BEAN SOUP

Steps:

• In a large (6 quart or larger) electric casserole, like a Crock-Pot, combine all ingredients except the light cream. Cook on low heat for 7 hours or until done. Cool slightly.
• Add the cream. Stir and serve.

LIMA BEAN SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cook until onion is translucent, stirring occasionally.
• Add tomatoes with their liquid, pinto beans, lima beans, brown sugar, salt and water.
• Bring to a boil.
• Reduce heat to low; cover and simmer 15 minutes or until lima beans are tender, stirring occasionally.
• Stir in white kidney beans, heat through.
• To serve, ladle soup into warm serving bowl; sprinkle with 1 to 2 ounces shredded Cheddar cheese if desired.

LIMA BEAN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.