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–+ servings
Lima Bean Soup

Creamy Lima Bean Soup: Comfort in a Bowl Ready in 20 Minutes

This Creamy Lima Bean Soup is a quick, healthy comfort food, ready in just 20 minutes, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 cups Chicken Broth Opt for low-sodium versions for healthier choices.
  • 2 cups Lima Beans Canned varieties, rinsed.
  • 1 cup Carrots Diced.
  • 2 medium Yukon Gold Potatoes Diced.
  • 1 medium Red Pepper Diced.
  • 1 medium Onion Finely chopped.
  • 1 cup Celery Diced.
  • 2 tablespoons Butter For sautéing.
  • 1 teaspoon Dried Marjoram
  • to taste Salt
  • to taste Pepper
For Creaminess
  • 1 cup Half-and-Half Cream Coconut cream serves as a vegan option.
For Savory Kick
  • 4 slices Bacon Crumble cooked bacon for rich umami depth.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by melting 2 tablespoons of butter in a large pot over medium heat. Add finely chopped onions, diced carrots, celery, and red peppers. Sauté for about 5 minutes until softened.
    Lima Bean Soup
  2. Stir in diced Yukon Gold potatoes and well-rinsed lima beans. Pour in 4 cups of chicken broth, followed by dried marjoram, salt, and pepper. Stir for another minute.
    Lima Bean Soup
  3. Increase the heat and bring to a gentle boil. Reduce the heat to low, cover, and let it simmer uncovered for about 20 minutes.
    Lima Bean Soup
  4. After the vegetables are tender, stir in 1 cup of half-and-half cream and crumbled bacon. Cook for an additional 2-3 minutes before serving.
    Lima Bean Soup

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

For a creamier texture, use an immersion blender to blend a portion of the soup, then stir it back in. Store leftovers in an airtight container for up to 3 days or freeze without cream for up to 3 months.

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