Baby Lima Bean Soup
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.
  • 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
  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
Recipe by 2 Sisters Recipes by Anna and Liz at