Lima Bean Soup

Warming and hearty, this lima bean soup is layered with a rich, savory broth. Adding some kielbasa or sausage increases the protein and adds a bit of a smoky flavor to this delicious soup.

Why this recipe is just so good...

This soup is a one pot meal. The sausage and vegetables are all fried in the same pot with the beans and broth. So easy and much less clean up! If you love hearty soups, you should also try my Navy bean soup, Creamy Onion or Brussels sprouts soup. They all freeze very well too.

This recipe makes about 12 cups of lima bean vegetable soup. If you are feeding a crowd, there is plenty. If not, you can either cut the recipe in half or plan on freezing the leftovers. Store in airtight containers for up to 3 months. When you defrost the soup, you may want to add some extra broth or water to thin it out since the beans may have absorbed more of the liquid.

Ingredient Notes

You need the following ingredients to make this lima bean soup:

• baby lima beans
• chicken stock or broth
• vegetable stock or broth
• celery
• diced onion
• carrots
• oil
• garlic cloves
• bay leaves, paprika, thyme, red pepper flakes
• salt, black pepper
• kielbasa or smoked sausage

• We are using some basic vegetables like celery, onion and carrots. They add to the flavor of the broth.
• Chopped kielbasa adds a nice smoky flavor to the soup. You can use sweet or hot Italian sausage or chopped ham instead.
• You can easily convert this recipe to a vegan lima bean soup. Just leave out the kielbasa and only use vegetable broth instead of chicken broth. It will be just as delicious.

• I chose to 'overnight soak method' for the lima beans. To use this method, rinse and drain the dry beans. Place the limas in a large pot and fill the pot with water to cover the beans at least 3 inches. Let it sit overnight. Strain and rinse the beans the next day and use in the recipe.
• You could also use a quicker method if you want to cook the soup on the same day. The 'quick soak method' requires you to cover the beans with water in a large pot. Cover the pot and bring water to boil. Turn off heat and let beans soak for about an hour. Drain, rinse and use in recipe.
• Or you can use canned limas to save time and for convenience. Just add them during the last 30 minutes of cooking since they are already precooked.

How to make lima bean soup

• Fry the kielbasa in 1 tablespoon oil in a large pot or Dutch oven over medium heat.
• Remove the kielbasa to a bowl, keep the drippings in the pot.

• Add another tablespoon of oil to the pot and saute' the vegetables until light brown.

• Add the sausage back to the pot and pour in the rinsed beans, broths and seasonings.
• Cover, bring to a boil. Lower heat and let soup simmer 1 ½ - 2 hours, stirring occasionally to avoid anything sticking to the bottom of the pot.
• Test a few beans so see if they are fully cooked and tender. Cook a little longer if needed.

• If you want the soup thicker with a creamy texture, use a potato masher or immersion blender to mash some of the lima beans.
• Remove bay leaf before serving.

Cooking Tips

• Don't skip frying the vegetables. When fried instead of just added to the soup, the onions, carrots, garlic and celery will caramelize and make the soup so much more flavorful. Make sure they are chopped into the same approximate size so that they cook evenly.
• To really bring out all the flavor of dried herbs, crush them between your fingers as you pour into the soup. And I heard back from some readers who liked the soup spicier. You can add more red pepper flakes or some hot sauce. But taste as you add! It can go from just about perfect to too spicy very quickly.
• Use unsalted or low sodium broth and add salt to the soup in small amounts. Taste as you go, add more as needed. Also, the flavors usually become stronger as the soup sits and cools or is reheated.
• You can use a leftover ham bone to simmer in the soup. Cut off any meat and discard the bone before serving.
• Don't rush the soup, let it simmer, covered on the stovetop for 1 -2 hours, preferable 2 hours. You will enjoy the flavor so much more as the soup has a chance to cook slowly.
• Serve the lima bean soup with crusty bread to dip. Or if you are keeping carbs lower, try my Keto Cornbread muffins, Keto Rolls or Keto Biscuits.

FAQ

More soup recipes to try:

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