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Lima Bean Soup

Easy Lima Bean Soup Recipe

Lima Bean Soupis a classic soup made with lima beans, vegetables, herbs, and broth. Limabeans add a soft, creamy bite without dairy. Carrots, celery, and onion bringbalance and natural sweetness. Herbs like thyme and bay leaf add gentle depth.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups dried lima beans or 3 cups cooked
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups vegetable broth or chicken broth
  • Salt to taste
  • Black pepper to taste
  • Optional: chopped parsley for garnish

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons
  • Wooden Spoon or Silicone Spatula
  • Ladle
  • Bowl

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrot, and celery. Stir and cook for 5 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in lima beans, thyme, and bay leaf.
  5. Pour in broth and bring to a gentle boil.
  6. Lower heat, cover, and simmer for 35–40 minutes until beans are tender.
  7. Season with salt and pepper. Remove bay leaf.
  8. Serve hot and garnish if desired.

Notes

Lima Bean Soup rewards patience. Slow simmering allows beans to soften evenly and release natural starch, which thickens the soup without cream. Always taste before adding more salt because broth brands vary. If the soup feels too thick, add warm water or broth little by little. For extra flavor, you can mash a small portion of beans in the pot. This keeps the soup creamy but still chunky. Store leftovers in the fridge for up to three days. The flavor improves overnight, making Lima Bean Soup perfect for meal prep.