Cream Of Lima Bean Soup Recipes
CREAMED LIMA BEANS
When my DH and I got married he requested Creamed Lima Beans. I had heard of Creamed Corn before but never limas. I soon found out it was a dish his great aunt prepared for him regularly so I dutifully learned to fix it too. She also used this sauce for creamed peas or carrots.
Provided by Marg CaymanDesigns
Categories Beans
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook lima beans according to package directions; I use the microwave.
- Melt butter in saucepan, stir in flour and blend well.
- Add milk, about 1/2 cup at a time, and blend with whisk.
- Cook over medium heat until thickened.
- Total amount of milk depends on how thick you prefer the sauce to be.
- Stir in sugar, salt and pepper.
- Add cooked, drained lima beans.
LUSCIOUS LIMA BEAN SOUP
Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!
Provided by Ann Caterina
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h30m
Yield 9
Number Of Ingredients 9
Steps:
- Bring 4 cups of water to a boil. 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.
- In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g
LIMA BEAN SOUP
A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey
Provided by Taste of Home
Time 40m
Yield 12 servings (3 quarts)
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.
Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SLOW COOKER LIMA BEAN SOUP
Time 6h
Yield 6
Number Of Ingredients 9
Steps:
- Combine all the ingredients in the crock pot. Cover the crock pot and cook on low heat for 6-8 hours or until the lima beans are cooked and the vegetables are soft. Remove the bay leaves. Stir well then serve hot. The soup should be thick.
Nutrition Facts :
CREAM OF LIMA BEAN SOUP
Love those Baby Lima Beans so much had to post another yummy soup recipe for you all. Isn't it beautiful too? Serve it with some homemade cornbread or your favorite crackers and you'll have a meal ready to go for the entire family. Original recipe was from the lima bean bag, so I had to try it when I saw that it called for...
Provided by Kimberly Biegacki
Categories Bean Soups
Time 3h45m
Number Of Ingredients 21
Steps:
- 1. Saute your peppers & onions in a pan with butter for about 10 minutes or so.
- 2. Add your soaked beans, 2 cups chicken broth, seasonings and your sautéed peppers and onions to your crock pot or Ninja. Cook on low/medium heat for 2 1/2 - 3 hours. Check your soup to see if beans are almost done. Cook longer if necessary.
- 3. Add your remaining ingredients of milk, cottage cheese and parsley. Cook till cheese is melted for about 15 - 20 minutes longer. While cheese is melting cook up your cornbread to serve with your soup.
- 4. Now you are ready to eat. ----Now, don't forget to butter that cheesy/spicy cornbread. YUMMM
CREAMED LIMA BEANS
Easy and Decadent Creamed Lima Beans
Provided by DinnerPlanner
Categories Dinner Side Dish
Time 14m
Number Of Ingredients 6
Steps:
- Cook lima beans per package directions
- Make a roux by melting butter in a saucepan over medium-high heat.
- Whisk in flour and let cook for about 1 minute. (Keep whisking.)
- Slowly pour in milk and bring to a light boil.
- Add cheese to the sauce and additional salt & pepper if necessary,
- Add lima beans to the sauce and stir to combine.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
CREAMY LIMA-BEAN SOUP WITH PASTA AND PEPPERS
Pureeing this lima-bean soup makes it creamy; tiny pasta shapes add texture, and roasted red bell peppers give the soup an appealing fall color.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat broiler. Place peppers, skin sides up, on a baking sheet. Broil 4 inches from heat until charred, 18 to 20 minutes. Let cool slightly; using a paper towel, rub off blackened skins. Coarsely chop peppers; set aside.
- Heat oil in a large saucepan over medium heat. Cook onion and carrots until beginning to soften, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
- Add broth, thyme, lima beans, and 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer 15 minutes. Stir in basil and lemon juice.
- Working in batches (do not fill container more than halfway), puree soup in a blender or food processor until smooth. Return soup to pan; bring to a boil, and add pasta and reserved peppers. Season with salt and pepper. Serve hot.
LIMA BEAN CASSEROLE
When my daughter was growing up, I could get her to eat lima beans in this casserole with lots of cheese. She's an adult now and still thinks cheese helps almost every vegetable recipe!-Tickle Ragland, Hodgenville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.
Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 433mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
LIMA BEAN SOUP WITH HAM
Steps:
- Enjoy!
Nutrition Facts : Calories 212 kcal, Carbohydrate 21 g, Cholesterol 42 mg, Fiber 5 g, Protein 12 g, SaturatedFat 5 g, Sodium 773 mg, Sugar 5 g, Fat 10 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g
CROCKPOT LIMA BEAN SOUP
This is an old recipe from the original crockpot that took me time to find. Great for winter or anytime. Use more or less ham/bacon to taste...ham for less fat, but bacon adds more flavor. I like adding a little more green pepper and onions...great for experimenting. Be prepared to sleep in separate rooms after eating or take some Bean-O!!!
Provided by steelerloop
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place All Ingredients In Crockpot And Stir Well. Cook On Low 7-10 Hours (4-5 On High). Serve With Wedges Of Cornbread. Recipe May Be Doubled For 4-1/2 Quart Pot Or Larger.Enjoy!
Nutrition Facts : Calories 128.6, Fat 1.8, SaturatedFat 0.5, Cholesterol 9.8, Sodium 1054.7, Carbohydrate 20.5, Fiber 4.3, Sugar 5.7, Protein 8.7
A WHOLE NEW WAY TO ENJOY LIMA BEANS
Steps:
- Cook the lima beans in boiling salted water as directed on the package. If using canned lima beans, you will not need to add salt.
- Add sugar (if using) to the cooking water.
- Drain the beans well. At this point, the beans are still hot.
- Add the cream and butter to the hot beans. Taste and add salt and pepper as desired.
- Serve beans warm.
Nutrition Facts : Calories 389 kcal, Carbohydrate 48 g, Cholesterol 44 mg, Fiber 16 g, Protein 16 g, SaturatedFat 9 g, Sodium 145 mg, Sugar 7 g, Fat 15 g, ServingSize 1 bowl (4 to 6 servings), UnsaturatedFat 0 g
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- Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. Add leek to drippings in pan; cook 7 minutes or until tender, stirring frequently. Stir in beans, broth, and water; bring to a boil. Reduce heat, and simmer 10 minutes or until beans are tender.
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