Best 9 Cream Of Lima Bean Soup Recipes

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Looking for a delicious and creamy soup that's easy on your wallet and packed with flavor? Look no further than cream of lima bean soup! This comforting soup is made with fresh or frozen lima beans, a variety of aromatic vegetables, and a creamy broth. It's a great way to warm up on a cold day, and it's also a good source of protein, fiber, and vitamins.

In this article, you'll find three different recipes for cream of lima bean soup. The first recipe is a classic version of the soup, made with simple ingredients like onion, celery, carrots, and garlic. The second recipe is a more modern take on the soup, featuring a creamy broth made with coconut milk and almond butter. And the third recipe is a vegan version of the soup, made with vegetable broth and creamy cashew sauce.

No matter which recipe you choose, you're sure to enjoy this delicious and nutritious soup. So gather your ingredients and let's get started!

Here are our top 9 tried and tested recipes!

LUSCIOUS LIMA BEAN SOUP



Luscious Lima Bean Soup image

Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!

Provided by Ann Caterina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h30m

Yield 9

Number Of Ingredients 9

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Steps:

  • Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
  • In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
  • In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g

LIMA BEAN SOUP



Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

CREAM OF LIMA BEAN SOUP



Cream of Lima Bean Soup image

Love those Baby Lima Beans so much had to post another yummy soup recipe for you all. Isn't it beautiful too? Serve it with some homemade cornbread or your favorite crackers and you'll have a meal ready to go for the entire family. Original recipe was from the lima bean bag, so I had to try it when I saw that it called for...

Provided by Kimberly Biegacki

Categories     Bean Soups

Time 3h45m

Number Of Ingredients 21

CREAM OF LIMA BEAN SOUP
1 lb baby lima beans, rinsed & soaked overnight
1 small green bell pepper, diced
1/2 medium onion, diced
1 1/2 Tbsp garlic
2 c chicken or vegetable broth
2 c water
2 tsp trader joe's 21 seasoning salute -it's a smooth blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon oil
1 - 2 tsp salt
ADD THE LAST 10 MINUTES OF COOKING
2 - 3 Tbsp fresh parsley, chopped
1/2 c milk
1 1/2 c cottage cheese, small curd
CHEESY JALEPENO & RED PEPPER CORNBREAD
3 - 4 Tbsp jalapeno's in oil, diced
2 - 3 Tbsp pimentos or roasted red peppers, diced
1/2 - 3/4 c extra sharp cheddar, grated
1/2 c buttermilk, (i used a little less)
corn bread mix for 6 muffins
GARNISH
chopped parsley or fried onions

Steps:

  • 1. Saute your peppers & onions in a pan with butter for about 10 minutes or so.
  • 2. Add your soaked beans, 2 cups chicken broth, seasonings and your sautéed peppers and onions to your crock pot or Ninja. Cook on low/medium heat for 2 1/2 - 3 hours. Check your soup to see if beans are almost done. Cook longer if necessary.
  • 3. Add your remaining ingredients of milk, cottage cheese and parsley. Cook till cheese is melted for about 15 - 20 minutes longer. While cheese is melting cook up your cornbread to serve with your soup.
  • 4. Now you are ready to eat. ----Now, don't forget to butter that cheesy/spicy cornbread. YUMMM

DAD'S LIMA BEAN SOUP WITH HAM BONE



Dad's Lima Bean Soup with Ham Bone image

This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.

Provided by Sharon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 5h32m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dried lima beans
1 ham bone with some meat
8 cups water, or more as needed
1 tablespoon olive oil
4 stalks celery, diced
1 onion, diced
½ pound diced cooked ham
4 carrots, peeled and sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried parsley

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.

Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g

HEARTY LIMA BEAN SOUP



Hearty Lima Bean Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 437mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 8g fiber), Protein 9g protein.

CREAMY LIMA-BEAN SOUP WITH PASTA AND PEPPERS



Creamy Lima-Bean Soup with Pasta and Peppers image

Pureeing this lima-bean soup makes it creamy; tiny pasta shapes add texture, and roasted red bell peppers give the soup an appealing fall color.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 12

2 red bell peppers, quartered lengthwise, ribs and seeds removed
2 teaspoons olive oil
1 medium onion, chopped
4 carrots, chopped
3 garlic cloves, chopped
4 cups canned reduced-sodium vegetable broth
1/2 teaspoon dried thyme
2 packages (10 ounces each) frozen baby lima beans
1/4 cup fresh basil leaves
1 tablespoon fresh lemon juice
1 1/2 cups cooked small pasta, such as ditalini or tiny elbows
Coarse salt and ground pepper

Steps:

  • Heat broiler. Place peppers, skin sides up, on a baking sheet. Broil 4 inches from heat until charred, 18 to 20 minutes. Let cool slightly; using a paper towel, rub off blackened skins. Coarsely chop peppers; set aside.
  • Heat oil in a large saucepan over medium heat. Cook onion and carrots until beginning to soften, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
  • Add broth, thyme, lima beans, and 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer 15 minutes. Stir in basil and lemon juice.
  • Working in batches (do not fill container more than halfway), puree soup in a blender or food processor until smooth. Return soup to pan; bring to a boil, and add pasta and reserved peppers. Season with salt and pepper. Serve hot.

LIMA BEAN SOUP WITH PARMESAN BACON CRISP



Lima Bean Soup with Parmesan Bacon Crisp image

Provided by Paul McCullough

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

2/3 cup diced onion
3 tablespoons butter
1 tablespoon olive oil
1/3 cup diced carrot
1/3 cup diced celery
3 cups lima beans, thawed
1 apple peeled, cored, pitted and sliced
4 cups chicken broth
Salt and freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup fully cooked crumbled bacon
Sour cream, for plating, optional

Steps:

  • Preheat oven to 400 degrees F.
  • In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes. Add the carrot and celery and cook another 5 minutes.
  • While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes. Drain lima beans and add to the pot with the sliced apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes. Then puree with a hand blender. Season with salt and pepper, to taste.
  • For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden and crisp. Remove from oven and let cool. Peel crisp from foil and serve with soup.
  • Cook's Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4 cup bacon to the soup before pureeing. Also a dollop of sour cream adds a creamy finish to this healthy soup.
  • This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

CREAMY LIMA BEAN SOUP WITH BACON



Creamy Lima Bean Soup with Bacon image

Categories     Soup/Stew     Onion     Quick & Easy     Bacon     Lima Bean     Fall     Winter     Gourmet

Yield Makes about 3 cups, serving 2

Number Of Ingredients 5

3 slices of lean bacon
1 small onion, chopped fine
1 cup chicken broth
a 10-ounce package frozen lima beans
1/3 cup thinly sliced scallion green

Steps:

  • In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it. Transfer 1 tablespoon of the fat to a heavy saucepan and in it cook the onion over moderately low heat, stirring, until it is softened. Add the broth, 1 cup water, and the lima beans, simmer the mixture for 8 minutes, or until the beans are tender, and season it with salt and pepper. In a food processor purée the soup, return it to the pan, and heat it over moderate heat until it is hot. Ladle the soup into 2 bowls and sprinkle the scallion green and the bacon over it.

LIMA BEAN SOUP



Lima Bean Soup image

Provided by Donna St. George

Categories     dinner, easy, main course

Time 7h15m

Yield 3 quarts, about 9 servings

Number Of Ingredients 14

5 cups fresh or frozen lima beans
3 slices bacon, cooked and crumbled into bits
2 medium potatoes, diced
3 carrots, sliced
2 ribs celery, chopped
2 small red peppers, chopped
2 small onions, chopped
3 1/2 cups chicken broth
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons dried sweet marjoram
1 cup light cream

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.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 19 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 498 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • For a smoother soup, blend or purée the lima beans before adding them to the soup pot.
  • If you don't have any celery on hand, you can substitute an equal amount of chopped onion or green bell pepper.
  • To make a vegetarian version of this soup, omit the bacon and use vegetable broth instead of chicken broth.
  • For a thicker soup, add a cornstarch slurry or a few tablespoons of all-purpose flour to the soup pot.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Cream of Lima Bean Soup is a hearty, comforting, and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it smooth or chunky, with or without bacon, this soup is sure to please everyone at the table.

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