Lindas Luscious Lima Bean Soup Recipes

LIMA BEAN SOUP

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.

LIMA BEAN SOUP

Steps:

• Bring 8 cups of water to a boil. Add lima beans and boil for 5 - 10 minutes. Remove from heat, cover. Let beans soak for 2 - 2.5 hours. Drain and rinse beans; return to pot.
• In a large pan, heat olive oil and saute all the vegetables until carrots and celery are tender-crisp.
• Add 8 cups of chicken broth to the beans in the pot. Add the vegetables. Stir to combine and simmer on low for 1.5 hours; stirring frequently. Season with salt and pepper as desired.

LUSCIOUS LIMA BEAN SOUP II

Steps:

• Cook the bacon in a skillet over medium heat until evenly brown and crisp. Drain and crumble.
• In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter. Season with marjoram, salt, and pepper. Pour in the chicken broth.
• Cover slow cooker, and cook soup 7 hours on Low.

LUSCIOUS LIMA BEAN SOUP

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.

HEARTY LIMA BEAN SOUP

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. , Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Debone ham and cut meat into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. , In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through.

LINDA'S LUSCIOUS LIMA BEAN SOUP

Steps:

• 1. Cook bacon until crisp. Crumble
• 2. In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter.
• 3. Season with marjoram, salt, and pepper. Pour in the chicken broth.
• 4. Cover slow cooker, and cook soup 7 hours on Low.

LIMA BEAN SOUP

Steps:

• Place rinsed lima beans and 2 quartered onions in a 6 quart pot.
• Fill with water until 2 inches from top.
• Bring to boil over medium heat.
• Once soup comes to boil, reduce heat and simmer 4 hours, stirring occasionally, replacing water as needed to keep at 2 inches from top of pot.
• After 4 hours place diced potatoes to soup and continue to simmer 1 more hour.
• Brown bacon pieces in frying pan, reserving all drippings.
• Slowly add browned bacon pieces and 3/4 of drippings to soup.
• Stir flour to remaining drippings in frying pan and stir till smooth.
• Add flour and dripping mixture to soup and stir well.
• Salt and pepper to taste, simmer for 5 minutes and serve.

LUSCIOUS LIMA BEAN SOUP II

Steps:

• Cook the bacon in a skillet over medium heat until evenly brown and crisp. Drain and crumble.
• In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter. Season with marjoram, salt, and pepper. Pour in the chicken broth.
• Cover slow cooker, and cook soup 7 hours on Low.

LUSCIOUS LIMA BEAN SOUP

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.