Lima Bean and Kielbasa Soup Crock Pot
Warm your soul with this hearty and flavorful Lima Bean and Kielbasa Soup cooked to perfection in a Crock Pot. This comforting recipe combines the creamy richness of tender, slow-cooked lima beans with the smoky savoriness of kielbasa sausage, creating a symphony of satisfying flavors in every bite. Packed with fresh vegetables like carrots, celery, onions, and aromatic garlic, and simmered in a rich chicken broth with a touch of thyme and a splash of diced tomatoes, this soup strikes the perfect balance of wholesome and indulgent. With just 20 minutes of prep work, let your slow cooker do the rest, transforming simple ingredients into a warming, home-cooked classic that’s ideal for busy weeknights or cozy family dinners. Garnished with fresh parsley for a burst of color and brightness, this recipe makes six hearty servings of pure comfort food. Whether you're searching for an easy Crock Pot dinner recipe, a high-protein soup, or a satisfying way to use lima beans, this dish is guaranteed to hit the spot.
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Recipe Information
Ingredients
- 1 cup Dry lima beans
- 12 ounces Kielbasa sausage
- 1 large Onion
- 2 medium Carrots
- 2 Celery stalks
- 3 cloves Garlic
- 6 cups Chicken broth
- 14.5 ounces Diced tomatoes (canned)
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Parsley (for garnish)
Instructions
Rinse the dry lima beans thoroughly under cold water and pick out any debris. Soak the beans overnight in a large bowl filled with water to soften them.
Drain and rinse the soaked lima beans. Set aside.
Slice the kielbasa sausage into half-inch rounds.
Dice the onion, carrots, and celery. Mince the garlic cloves.
In a large Crock Pot, add the soaked lima beans, kielbasa slices, diced onion, carrots, celery, and minced garlic.
Pour in the chicken broth and canned diced tomatoes (including the juices).
Add the dried thyme, bay leaf, salt, and black pepper. Stir gently to combine.
Cover the Crock Pot with its lid and set it to cook on low heat for 8 hours or on high heat for 4-5 hours, until the beans are tender and the flavors are well combined.
Once cooked, remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 9036 mg | 393% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 54.7 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 7165 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
