Lima Bean Soup
Warm, hearty, and packed with wholesome ingredients, this Lima Bean Soup is the ultimate comfort food for cool evenings. Featuring tender, nutrient-rich dried lima beans simmered to perfection in a flavorful base of vegetable broth, aromatic spices, and sautéed vegetables, this recipe strikes the perfect balance between rustic and refined. A hint of smoked paprika and ground cumin infuses each spoonful with subtle warmth, while fresh parsley adds a bright finishing touch. Easily customizable for a creamy or chunky texture, this vegan soup is both satisfying and versatile. Serve it with crusty bread for a nourishing, protein-rich meal that's as good for you as it is delicious. With simple pantry staples and minimal prep work, this soul-soothing bowl of goodness is a must-try for any home cook!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried lima beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Rinse the dried lima beans under cold water and remove any debris. Place the beans in a large bowl, cover with plenty of water, and let them soak overnight (at least 8 hours). Drain and rinse the beans before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
Add the drained lima beans, vegetable broth, bay leaf, dried thyme, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 60–75 minutes, stirring occasionally, until the lima beans are tender.
Remove the bay leaf and discard it. If desired, use an immersion blender to partially puree the soup for a creamier texture, or leave it chunky for a rustic feel.
Taste and adjust the seasoning with more salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread for a complete meal.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5992 mg | 261% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 51.1 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 7112 mg | 151% | |
*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.
