Best 9 Lima Bean Tomato Soup Recipes

LIMA BEAN SOUP

Steps:

• Firstly, soak the dried beans overnight in a large bowl with plenty of cold water. The next day, drain the beans and place them in a pot with enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain and set aside.
• Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the onion and cook, stirring often, until the onion is turning translucent (5 minutes).
• Add garlic, dried herbs, paprika and stir to enhance all the flavors for about 1 minute.
• Stir in the beans, tomato sauce, broth, tomato paste, bay leaf, salt and pepper. Raise the heat and bring to the boil. Then reduce to maintain a gentle simmer, cover the pot, and cook for 30 minutes. Stir occasionally.
• Optional step: turn the heat off and let it cool slightly. Then transfer 2 cups of the soup to a stand blender, whizz until smooth and return it to the pot (an immersion blender works fine, but make sure you blend the soup partially, not all of it). And be careful because it's still hot.
• Stir in the chopped parsley, toss until well combined, taste and adjust the seasoning to your taste if needed. Serve with a drizzle of extra virgin olive oil, crusty bread, and a pinch of chilli flakes if you wish. Enjoy!

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.

TOMATO LIMA BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, 5 minutes.
• Add tomatoes, stock and lima beans; bring to boil.
• Cover and reduce heat to medium low; simmer for 10 minutes.
• Add parsley and salt.
• Serve sprinkled with cheese.

LIMA BEAN TOMATO SOUP

Steps:

• In a stock pot heat first 4 ingredients for 5 minutes.
• Add the tomatoes, stock and beans.
• Bring to a boil.
• Cover and reduce heat to medium-low for 10 minutes.
• Add the parsley and salt.
• Spinkle grated cheese on top.

TOMATO-BASIL LIMA BEANS

Steps:

• Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with olive oil. Add salt, then stir in a 10-ounce box of thawed frozen lima beans; cook about 7 minutes. Remove from the heat; add halved cherry tomatoes, sliced basil and a splash of white wine vinegar. Drizzle with olive oil and top with shaved parmesan cheese.
• Photograph By Antonis Achilleos

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 AND DUMPLING SOUP RECIPE - (4/5)

Steps:

• Fill large pot 1/2 with water. Add limas and about 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for about 20 minutes. Add one can petite tomatoes and simmer for 20 minutes more. Add one can whole corn with juice and one stick of butter. Bring to boil and add dumplings, breaking them into about 3-inch strips. Turn down heat and allow to simmer about 20-30 more minutes. Season to taste with salt and pepper. Stir and check to make sure dumplings do not stick together.

LIMA BEAN AND TOMATO CASSEROLE

Steps:

• put limas in cold water and boil until tender ,drain.
• place in 1 1/2 quart casserole.
• cook bacon in skillet.
• add celery.
• onions pepper and garlic.
• cook until veggies tender add flour brown salt pepper and sugar if you wish cook until sauce is thick(may need a little water ) pour this sauce over beans( mix).
• cover and bake 1 hour at 300 degrees.