How to Make Creamy, Comforting Lima Bean Soup From Scratch

Lima bean soup is the ultimate comforting, hearty one-pot meal. Velvety lima beans are simmered in a flavorful broth with vegetables until tender. A touch of cream at the end finishes it off with a silky texture. Topped with crispy bacon, this satisfying soup comes together quickly and easily. Read on to learn all my tips for making the creamiest, most flavorful lima bean soup!

An Overview of Lima Bean Soup

Lima bean soup is sometimes seen as an underrated bean soup compared to more popular versions made with white black or pinto beans. But when properly prepared the mild, buttery flavor of lima beans really shines through in soup. Limas have a smooth, creamy texture when cooked that gives the soup a decadent feel without needing tons of cream.

This quick lima bean soup recipe relies on just a handful of ingredients for its great flavor. A store-bought or homemade chicken broth provides the base. A classic mirepoix of onion, carrots and celery add aromatic depth. Cubed potatoes lend the soup heartiness. Dried herbs provide seasoning. Some half-and-half or cream at the end finishes it with a silky richness. And crispy crumbled bacon on top gives the perfect salty crunch.

While dried lima beans can be used, canned butter beans help this soup come together in just 40 minutes. Below I’ll share my tips for making the creamiest, most flavorful lima bean soup, from how to boost the flavor to serving suggestions. This satisfying one-pot meal will warm you up on chilly nights!

Lima Bean Soup Ingredient List

3 cans (14.5 oz each) chicken broth
2 cans (15 oz each) lima beans, rinsed and drained
3 medium carrots, sliced
2 medium potatoes, peeled and diced
2 small sweet red bell peppers, chopped
2 small onions, diced
2 celery ribs, sliced
1⁄4 cup butter
1 1⁄2 teaspoons dried marjoram
1⁄2 teaspoon salt
1⁄2 teaspoon ground pepper
1⁄2 teaspoon dried oregano
1 cup half-and-half or heavy cream
3 bacon strips, cooked and crumbled

Step-By-Step Cooking Instructions

Prep the vegetables: Peel and dice the potatoes. Thinly slice the carrots and celery. Chop the bell peppers and onions.
Combine soup ingredients: In a large soup pot or Dutch oven, combine the chicken broth, lima beans, prepared vegetables, butter, marjoram, salt, pepper, and oregano.
Simmer Bring the soup to a boil over medium heat. Then reduce heat to low, cover, and simmer for 25-30 minutes until the vegetables are fork-tender.
Finish with cream: Turn off the heat and stir in the half-and-half or heavy cream. Do not boil once added.
Serve: Ladle the soup into bowls and top each portion with crumbled bacon.

Handy Tips for Making Lima Bean Soup

Substitute vegetable or bone broth for the chicken broth for a vegetarian/vegan version.
For a creamier soup, use an immersion blender to partially puree some of the lima beans and vegetables.
Add extra herbs and seasonings like thyme, rosemary, cayenne or Cajun seasoning to boost the flavor.
Caramelize the onions and peppers before adding to the soup for deeper flavor.
Garnish with shredded cheese, croutons, or roasted bell peppers for extra texture.
Stir in some cooked rice or small pasta shapes like ditalini to make it a more filling meal.
Use fresh lima beans or unsoaked dried beans for a from-scratch flavor (will require longer cooking).

Can You Make Lima Bean Soup in a Pressure Cooker or Slow Cooker?

Absolutely! Both pressure cooker and slow cooker methods allow you to start with dried beans and have a creamy bean soup in around an hour.

For the pressure cooker, soak 1 pound dried lima beans overnight. Drain and rinse. Add beans to pot along with broth, vegetables, and seasonings. Cook for 20 minutes on high pressure. Release pressure and stir in cream.

For the slow cooker, soak beans overnight as well. Add drained beans and remaining ingredients to slow cooker. Cook on low for 7-8 hours. Stir in cream at the end.

Storing and Freezing Leftover Lima Bean Soup

This soup stores well for 4-5 days refrigerated and 2-3 months in the freezer. To freeze:

Let soup cool completely before transferring to containers.
Leave 1 inch of headspace to allow for expansion.
Seal tightly and label with name and date.
Thaw overnight in fridge before reheating on the stovetop.

Add a splash of broth or cream when reheating if the soup seems too thick. Warm gently over medium-low heat until hot.

Serving Suggestions

With crusty bread for dipping
With a salad for a light meal
Topped with shredded rotisserie chicken
With cheese quesadillas
With cornbread muffins
Garnished with croutons or oyster crackers

Common Lima Bean Soup Questions

What kind of lima beans work best?

Smaller lima beans like baby limas or butter beans hold their shape nicely when cooked. Avoid very large lima beans, which tend to get mealy.

Can I use dried beans instead of canned?

Yes, but you’ll need to soak the beans overnight first, then increase the cook time. Canned beans provide convenience.

Is added cream necessary?

The cream contributes a velvety richness, but you can absolutely leave it out for a lighter broth-based soup.

Can I use frozen lima beans?

Frozen lima beans can be used without thawing first. Just decrease the cook time by 5-10 minutes since they don’t require as much time to soften.

Can I add kale or spinach?

Absolutely! Stir in a few handfuls of chopped kale or spinach in the last 5 minutes of simmering until wilted.

Enjoy Creamy, Comforting Lima Bean Soup

This classic lima bean soup truly highlights the unique velvety texture of buttery lima beans. With just a quick simmer to meld the flavors and a touch of cream for a silky finish, you can have a soul-warming soup on the table in under an hour. Adjust the seasonings to your taste and add mix-ins as desired. Savor the simple pleasure of creamy, comforting lima bean soup.

how to make lima bean soup
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Step 1: Prep your veggies

Peel and dice the potatoes, thinly slice the carrots and celery, and chop the peppers and onions.

Lima Bean Soup Tips

Don’t heat your soup over medium heat until it has been thawed overnight or for a few hours in the fridge. If it’s looking a little too thick, you can add more broth or a bit of cream. Just don’t let the cream reach a boiling point while you’re reheating the soup.

Luscious Lima Bean Soup | Don’t Knock It Till You Try It!

FAQ

Do lima beans need to be soaked before cooking?

Lima beans are almost always cooked. If you buy dried beans, you will need to soak them first. Before soaking beans, spread them on a flat surface and remove all debris, small stones, or damaged beans. Then, rinse the beans in a strainer under cool running water.

How do I thicken lima bean soup?

In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup. The soup should thicken up. Add more cornstarch or flour as needed until the soup reaches your desired consistency.

Is lima bean soup healthy?

As they are rich in protein, fiber, vitamins, and minerals, Lima beans make a delicious and healthy addition to your meals.

Are butter beans and lima beans the same thing?

Other than what they’re called and sometimes their color, butter beans and lima beans are exactly the same. Their species is called Phaseolus lunatus and the difference in their name is only a matter of geography. In the American South and the United Kingdom, they’re butter beans.

What is lima bean soup?

This comforting lima bean soup proves that lima beans are not to be underestimated. Buttery beans and well-seasoned veggies are the power players in this soup, topped with crispy bacon for a satisfying one-pot meal.

What is substitute for lima beans?

Fava beans and kidney beans are worthy substitutes for lima beans. Fava beans can be eaten raw, which makes them a unique substitute, and the flavor is relatively close to that of lima beans. Nutritionally, fava beans also match up pretty closely to lima beans, but not as closely as red kidney beans. Although they don’t taste like lima beans, red kidney beans can serve as a substitute for lima beans in most recipes. Kidney beans are rich in, and contain similar amounts of; fiber, protein, iron, folate, potassium, vitamin B6, and contain many more nutrients. Aim for consuming at least one cup of a variety of beans daily for optimal health.

How do you cook lima beans in a soup pot?

Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water. In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.

What kind of beans do you use to make Lima soup?

Beans: the recipe uses dried lima beans, but my UK readers can use canned butter beans for their convenience, easier to find here in the UK. However, feel free to make this soup with any type of white beans if you wish: cannellini, navy, great northern beans work just fine. Onion and garlic: they make the flavor base.