Soups, Stews and Chili

Baby Lima Bean Soup

Baby Lima Bean Soup by 2sistersrecipes.com

Sharing is caring!

 

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 makes a great meal!

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 for 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 thankfully I was able to get new photos to replace some of old ones in 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 a great soup to make on the weekends either on the stove-top, in your slow-cooker, or crockpot.  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 amazingly hearty soup that is not only light and comforting but also very satisfying.  Loaded with nutrients, they’re even high in protein along with fiber, folate, and magnesium.

Best of all – this baby lima bean soup is big on flavor!  Hands Down!

 

 

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 Great 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.

Ingredients Needed for this Baby Lima Bean Soup:

 

Directions:

1.  Rinse and sort the beans.  Add 1 pound of beans to a pot filled with 8 cups of hot water and on high heat, boil beans in a 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.

 
 

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.  Add the broth, water, and cayenne pepper.  Cover and simmer the soup on low heat, for 1 + 1/2 hours.  Lima beans should be softened and tender to the bite.

4.  Turn off heat.  Season with salt and pepper to taste.  Stir in 1/2 cup of cooked marinara sauce.
Serve warm.

Yields: about 2 quarts

 

 

   …Thanks for Pinning!

Baby Lima Bean Soup by 2sistersrecipes.com

 

Looking for more hearty soup recipes?  You may enjoy these comforting soups:

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

 

Yield: 2 quarts

Baby Lima Bean Soup

Baby Lima Bean Soup by 2sistersrecipes.com

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.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

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
  • 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 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 a 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 + 1/2 hours.
  6. Lima beans should be softened and tender to the bite. Turn off the heat.
  7. Season with salt and pepper to taste. Stir in 1/2 cup of marinara sauce.
  8. Serve warm.
  9. Yields: about 2 quarts

 

  • Happy Cooking! … and Thanks for stopping by!

    Anna and Liz

 

Hello friends!  Are you cooking with us?  If you make our baby lima bean soup, let us know and leave a comment and a star rating below!  Sharing your experience and insights will not only help those who read them but will help us too!

You may snap a photo and share it on Instagram, and tag us @2sistersrecipes, and  #2sistersrecipes on Pinterest.  We’d love to see what you cook and share your photos with the world!  🙂

Plus, NEVER MISS our Recipes! …enter your email in our ” WEEKLY SUBSCRIBE BOX” and get them FREE every time we post a new recipe and reminders of some great older ones too!

Thanks again!

This post contains affiliate links.

* 2 Sisters Recipes is a participant in the Amazon Services LLC Associates Program.  Amazon Associates is designed to provide a means for websites to earn commission fees by linking to amazon.com, with no extra cost to you!  It helps pay for our web hosting and services for this blog.  We truly appreciate and thank you for all your support!

 

You Might Also Like

17 Comments

  • Reply
    Cathy W
    November 1, 2020 at 2:58 pm

    I have made this three times in the last 6 months. AWESOME! We love this for dinner with cornbread! Thank you!

    • Reply
      by Anna and Liz
      November 1, 2020 at 3:20 pm

      Yay! So happy to hear Cathy … and thank you so much for the lovely comment, it means so much to me when you take the time to leave a comment about the recipe you made. Have a great Sunday! 🙂

  • 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.

    • Reply
      Ruth Sullivan
      April 20, 2020 at 9:50 am

      I added garlic,thyme and poultry seasoning as well as a can oy chopped tomatoes as a box of chicken broth and a ham bone as well as bay leaves. Yum

      • Reply
        by Anna and Liz
        April 20, 2020 at 11:48 am

        That sounds fantastic!! We love it and don’t mind it at all when you improvise and make it your own! So glad you enjoy our recipe!
        Keep cooking! 🙂

      • Reply
        by Anna and Liz
        April 20, 2020 at 11:48 am

        Hey Ruth! Welcome to our blog! It’s so nice to meet you.

  • 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
    Sandra
    January 4, 2018 at 11:13 pm

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

  • 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
    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
    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.

    Leave a Reply

    Translate »