Baby Lima Bean Soup - 2 Sisters Recipes by Anna and Liz
Soups, Stews and Chili

Baby Lima Bean Soup

Baby Lima Bean Soup by 2sistersrecipes.com

Baby Lima Bean Soup ~ My Sicilian husband loves his lima beans, so I flavored his favorite lima bean soup with fresh vegetables and pancetta and gave it a burst more flavor to his favorite soup.

Baby Lima Bean Soup is loaded with carrots, celery, onions, pancetta (Italian-style bacon) and baby lima beans, and simmered with some chicken broth, tomato sauce and water until the broth is reduced and thickens.

So hearty and delicious tasting!  It turned out fantastic!

This is an old recipe, but a goodie!  I posted this one years ago and thought to revive it especially since we just had a snow storm here in Charleston.  And now that same storm is currently moving up the east coast – Yikes!  Frigid temperatures and icy conditions has paralyzed the entire city of Charleston, keeping everyone home a second day!

Baby Lima Bean Soup by 2sistersrecipes.com

So what else do we do when we’re stuck home? Cook up a storm – of course! And hopefully I will have new photos to replace the old ones for this post.

Getting back to my Baby Lima Bean Soup.  We love adding pancetta (and even prosciutto) into our soups because it adds wonderful aroma flavors to them; and especially in this one, since lima beans alone have no flavor whatsoever!

Nowadays, you can find pancetta already cubed in easy-to-find packages in your deli section at the local supermarket.  Which is a great find!

This is an great soup to make on the weekends either on stove-top, in your slow-cooker, or crock pot.  You will need some time to prepare the lima beans, either soaking them overnight or boiling them before incorporating them into the soup.

When making lima bean soup, I used the entire bag (1 pound) of  the dried baby lima beans.  All you need to do is rinse, boil and then soak them for 1 hour before using the beans in this recipe.  Then you slow cook them with the rest of the ingredients, requiring a low simmer about for 1 and 1/2 hours.  It’s definitely all worth it.

These baby lima beans become tender and luscious, making an amazing hearty soup that is not only light and comforting, but also very satisfying. They’re even high in protein along with fiber, folate and magnesium.

Best of all- it’s big on flavor!

Baby Lima Bean Soup by 2sistersrecipes.com

Even the leftovers are never a problem, since this soup freezes very well for future quick meals when you need them.  A healthy soup is pure comfort food, especially on these cold winter nights.

Enjoy!

Here’s a tip: Adding some marinara sauce adds some sweetness to this soup and other recipes; but if you don’t have any on hand, you can add some tomato paste (about 1/4 cup) and sauté the paste with the beans before adding the broth.

*You can follow along below or jump down to the bottom of this post for our full recipe card.

Baby Lima Bean Soup

  • 1 pound dry Baby Lima Beans
  • 8 cups of boiling water
  • 2 Tbsp. extra-virgin olive oil
  • 1 large sweet onion-chopped
  • 4 small carrots-chopped
  • 2 stalks celery -chopped
  • 2 ounces (about 6 Tbsp.) cubed pancetta
  • 1/8 tsp. cayenne pepper
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 cups of water
  • salt and pepper to taste
  • 1/2 cup Mom’s Quick Marinara Sauce

Rinse and sort beans. Add 1 pound of beans to a pot filled with 8 cups of hot water and on high heat, boil beans in rapid boil for 3 to 5 minutes. Remove from heat, cover with a lid and set aside for 1 hour.  Drain soak water and rinse beans again in cold water.

In a large heavy soup pot or a slow cooked pot, sauté on medium heat the vegetables and pancetta in olive oil until the pancetta are cooked and onions and celery have softened, about 5 minutes.

Add lima beans and sauté for 2 minutes.
Add the broth, water and cayenne pepper.
Cover and simmer the soup on low heat, for 1 + 1/2 hours.
Lima beans should be soften and tender to the bite. Turn off heat.
Season with salt and pepper to taste.  Stir in 1/2 cup of marinara sauce.
Serve warm.

Yields: about 2 quarts

Baby Lima Bean Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2 quarts
 
Baby Lima Bean Soup is one satisfying meal that bursts with flavor! This recipe makes enough to feed a crowd, and even makes enough leftovers for the week.
Ingredients
  • 1 pound dry Baby Lima Beans
  • 8 cups of boiling water
  • 2 Tbsp. extra-virgin olive oil
  • 1 large sweet onion-chopped
  • 4 small carrots-chopped
  • 2 stalks celery -chopped
  • 2 ounces (about 6 Tbsp.) cubed pancetta
  • ⅛ tsp. cayenne pepper
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 cups of water
  • salt and pepper to taste
  • ½ cup Mom's Quick Marinara Sauce, or jar sauce is fine
Instructions
  1. Rinse and sort beans. Add 1 pound of beans to a pot filled with 8 cups of hot water and on high heat, boil beans in rapid boil for 3 to 5 minutes. Remove from heat, cover with a lid and set aside for 1 hour. Drain water and rinse beans again in cold water.
  2. In a large heavy soup pot or a slow cooked pot, sauté on medium heat the vegetables and pancetta in olive oil until the pancetta are cooked and onions and celery have softened, about 5 minutes.
  3. Add lima beans and sauté for 2 minutes.
  4. Add the broth, water and cayenne pepper.
  5. Cover and simmer the soup on low heat, for 1 + ½ hours.
  6. Lima beans should be soften and tender to the bite. Turn off heat.
  7. Season with salt and pepper to taste. Stir in ½ cup of marinara sauce.
  8. Serve warm.
  9. Yields: about 2 quarts

Looking for more soup recipes?   Try some of these hearty comforting soups….

And for a starter on the lighter side, try our 4 ingredient Celery Soup! 

Hope you are keeping warm and cozy today!  Happy Cooking!  … and Thanks for stopping by!

xo Anna and Liz

Baby Lima Bean Soup by 2sistersrecipes.com

 

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12 Comments

  • Reply
    Dan from Platter Talk
    January 14, 2015 at 6:01 pm

    As a little boy I would run from lima beans. As an adult, I will be running toward them to use in this wonderful soup recipe which is now bookmarked and going on our MM list. Must Make. Great post!

    • Reply
      annaliz
      January 15, 2015 at 2:51 am

      You know Dan I was not fond of Lima beans either but I do like them in this soup. Thank you for the lovely comment.

  • Reply
    SavoringTime in the Kitchen
    January 15, 2015 at 2:31 pm

    I will have to look for the cubed pancetta – that is a great find! We love bean soups also and know this would be a winner here.

    • Reply
      annaliz
      January 15, 2015 at 9:08 pm

      I know!~ I used to slave over cutting it all the time, but now I don't have to any more ! And that's the best part! Have a great weekend Sue! Thanks for the lovely comment.

  • Reply
    Tricia Buice
    January 19, 2015 at 1:41 am

    The marinara trick sounds pretty smart! I love bean soups – but never tired it with limas. Very nice!

    • Reply
      annaliz
      January 20, 2015 at 4:46 am

      Thanks Tricia! This one turned out surprisingly good – I felt I had to post it. The marinara sauce is a tip from our mom. She loves to add sauce practically to everything.

    • Reply
      annaliz
      January 20, 2015 at 4:48 am

      And most of the time – it works!

  • Reply
    Sandra
    January 4, 2018 at 11:13 pm

    Something deliciously hearty for this long, cold month of January! Happy New Year!

  • Reply
    Karen (Back Road Journal)
    January 14, 2018 at 3:56 pm

    I have two bags of baby lima beans in my freezer and this sounds like a great way to use one of them…thanks. 🙂

  • Reply
    Diane
    September 15, 2018 at 9:58 am

    I’m trying to incorporate more beans and less meat in our diet. Definitely want to try this. May add some garlic and herbs for extra flavor. Definitely bay leaves, maybe thyme? Thank you for this recipe

    • Reply
      by Anna and Liz
      September 18, 2018 at 10:58 am

      Soups like this one always has room for extra flavors… I LOVE bay leaves and thyme, so go for it! Thank you Diane for leaving a sweet comment.

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