22+ Delicious Lima Bean Soup Recipes for Every Season

Lima beans are one of those humble ingredients that pack a big punch when it comes to flavor and nutrition.

Whether you’re looking for a hearty, filling soup for a chilly evening or a light and refreshing dish for a warm afternoon, lima beans make the perfect base for a variety of soups.

In fact, this versatile bean can be paired with a wide range of vegetables, spices, and proteins to create soups that are rich, comforting, and delicious.

If you’re ready to explore the many ways lima beans can shine in soup, look no further!

We’ve compiled a list of 22+ lima bean soup recipes that will inspire you to get creative in the kitchen.

From classic combinations to unique, flavorful twists, these soups are guaranteed to satisfy your taste buds and warm your soul.

So grab your apron and get ready to dive into a world of hearty, healthy, and comforting soups!

22+ Delicious Lima Bean Soup Recipes for Every Season

Lima beans are not only delicious but also a great source of fiber, protein, and essential nutrients, making them the perfect addition to any soup.

Whether you’re craving a traditional bean soup or want to experiment with more exotic flavors, the 22+ lima bean soup recipes featured here offer something for everyone.

These soups are easy to make, full of flavor, and perfect for any occasion.

So, the next time you’re looking for a satisfying meal, why not give lima bean soup a try?

With so many unique variations to choose from, you’ll never run out of ways to enjoy this hearty, nutritious bean.

Whether you’re making a big pot to feed the family or just a quick lunch for yourself, these recipes will become a staple in your kitchen. Happy cooking, and enjoy every spoonful!

Creamy Classic Lima Bean Soup

This Creamy Classic Lima Bean Soup is the ultimate comfort food. It’s rich, velvety, and loaded with the natural sweetness of lima beans. Perfect for chilly nights or when you’re craving a hearty, filling meal, this soup offers an old-fashioned, homemade touch that soothes the soul and delights the palate.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 cup heavy cream (optional for extra creaminess)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse soaked lima beans.
2. In a large pot, heat olive oil over medium heat. Sauté onions, garlic, carrots, and celery until softened (about 5 minutes).
3. Add lima beans, vegetable broth, bay leaf, and thyme. Bring to a boil.
4. Reduce heat and simmer for 1 to 1.5 hours until beans are tender.
5. Remove bay leaf. Blend half the soup using an immersion blender or standard blender for a creamier texture.
6. Stir in heavy cream if desired, season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Creamy Classic Lima Bean Soup delivers an old-world charm with every spoonful. Whether you add the optional cream for extra richness or enjoy it purely plant-based, this recipe is a foolproof way to bring warmth and nostalgia to your dining table. Pair it with a crusty loaf of bread and a simple green salad for a complete, satisfying meal.

Smoky Bacon and Lima Bean Soup

Looking for a soup with a bold, smoky punch? This Smoky Bacon and Lima Bean Soup combines the earthy goodness of lima beans with the deep, savory flavor of bacon. It’s a rustic dish perfect for those who appreciate layers of hearty, robust flavor in every bite.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 6 slices thick-cut bacon, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 carrots, sliced
• 2 bay leaves
• Freshly ground black pepper to taste
• Chopped green onions for garnish

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons of bacon fat in the pot.
3. Sauté onion and garlic in the bacon fat until translucent.
4. Stir in smoked paprika and cumin; cook for 1 minute.
5. Add lima beans, chicken broth, diced tomatoes, carrots, and bay leaves.
6. Bring to a boil, then reduce heat and simmer for about 1 hour or until beans are tender.
7. Remove bay leaves. Stir in the cooked bacon.
8. Season with black pepper. Ladle into bowls and top with green onions.

The Smoky Bacon and Lima Bean Soup is the ultimate in hearty, down-home cooking. The smoky undertones from the bacon and paprika turn simple ingredients into a flavor-packed experience. Perfect for feeding a hungry crowd or meal-prepping for the week, this soup only gets better with time.

Vegan Coconut Lime Lima Bean Soup

Bright, vibrant, and totally unique, this Vegan Coconut Lime Lima Bean Soup transforms traditional lima beans into an exotic, refreshing delight. The creamy coconut milk paired with zesty lime juice makes this a standout, lighter soup that feels luxurious without being heavy.

Ingredients:

• 2 cups frozen lima beans
• 1 tablespoon coconut oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• 1 cup coconut milk (full fat)
• Juice and zest of 2 limes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat.
2. Sauté onion, bell pepper, and garlic until fragrant and softened.
3. Stir in coriander and turmeric, cooking for 1 more minute.
4. Add lima beans and vegetable broth. Bring to a boil, then reduce to a simmer.
5. Simmer for about 20-25 minutes until lima beans are tender.
6. Stir in coconut milk, lime juice, and lime zest.
7. Season with salt and pepper. Heat through but do not boil.
8. Serve hot, sprinkled with fresh cilantro.

This Vegan Coconut Lime Lima Bean Soup is proof that comfort food can also be vibrant and exciting. The tropical flavors breathe new life into the humble lima bean, offering a refreshing twist perfect for any season. It’s dairy-free, gluten-free, and absolutely packed with flavor — a winning dish for both vegans and non-vegans alike.

Tuscan Herb Lima Bean Soup

Infused with the aromatic flavors of Tuscany, this Tuscan Herb Lima Bean Soup brings a garden-fresh, rustic charm to your kitchen. With a beautiful blend of herbs and vegetables, this soup feels wholesome and elegant, perfect for a comforting lunch or a light dinner that doesn’t skimp on flavor.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 2 tablespoons olive oil
• 1 large leek, sliced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 zucchini, diced
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 6 cups vegetable broth
• 1 cup diced tomatoes
• 2 handfuls fresh spinach
• Salt and pepper to taste
• Grated Parmesan for serving (optional)

Instructions:

1. Drain and rinse lima beans.
2. In a large soup pot, heat olive oil. Sauté leeks, garlic, and carrots until softened.
3. Stir in rosemary and basil, cooking until fragrant.
4. Add lima beans, zucchini, broth, and diced tomatoes.
5. Bring to a boil, then simmer for about 1 to 1.5 hours until beans are tender.
6. Stir in spinach and cook until just wilted.
7. Season with salt and pepper, and serve hot with grated Parmesan if desired.

The Tuscan Herb Lima Bean Soup is a heartwarming journey to the Italian countryside. Every spoonful offers a burst of herbal goodness and earthy vegetables, making it both nourishing and delicious. Serve it with a side of focaccia or a crisp glass of white wine for a truly Mediterranean experience.

Spicy Cajun Lima Bean Soup

Turn up the heat with this Spicy Cajun Lima Bean Soup! Featuring bold spices and a zesty kick, this lively soup is packed with flavor and excitement. It’s a great choice when you want something a little different from the usual and need a soup that makes a statement.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 6 cups chicken broth or vegetable broth
• 1 smoked sausage (optional, sliced thin)
• 2 bay leaves
• Fresh parsley, chopped

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, heat oil. Sauté onion, bell pepper, and garlic until soft.
3. Stir in Cajun seasoning and cayenne pepper, coating the vegetables.
4. Add lima beans, broth, sausage (if using), and bay leaves.
5. Bring to a boil, then reduce heat and simmer for about 1 hour.
6. Remove bay leaves and adjust seasoning.
7. Garnish with fresh parsley and serve hot.

Spicy Cajun Lima Bean Soup is a celebration of bold southern flavors. Whether you add sausage for extra heartiness or keep it plant-based for a spicy vegan twist, this soup is guaranteed to wake up your taste buds. It’s perfect for a festive gathering or a casual night when you crave something with a punch.

Lemon Dill Lima Bean Soup

Fresh, bright, and wonderfully aromatic, this Lemon Dill Lima Bean Soup is a springtime favorite. Light enough for a warm afternoon but hearty enough for a satisfying meal, this soup offers a delightful contrast of flavors: creamy beans, zesty lemon, and fragrant dill.

Ingredients:

• 2 cups cooked lima beans (or canned, rinsed)
• 1 tablespoon butter or olive oil
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried dill or 2 tablespoons fresh dill
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Greek yogurt or sour cream for topping (optional)

Instructions:

1. In a soup pot, heat butter or oil over medium heat.
2. Sauté shallot and garlic until fragrant and translucent.
3. Add cooked lima beans and vegetable broth. Bring to a gentle boil.
4. Reduce heat, add dill and lemon zest, and simmer for 15 minutes.
5. Stir in lemon juice and season with salt and pepper.
6. Serve hot, with a dollop of Greek yogurt or sour cream if desired.

The Lemon Dill Lima Bean Soup offers a refreshing twist on traditional bean soups. The brightness of lemon and the soft herbal notes of dill make this a beautifully balanced dish. Ideal for spring or summer, it’s a perfect choice for those looking for something light, refreshing, and still wonderfully comforting.

Lima Bean and Potato Soup

This Lima Bean and Potato Soup is a hearty, filling dish that combines the creamy texture of lima beans with the starchy comfort of potatoes. It’s the perfect soup for when you want a satisfying, simple meal that’s both nutritious and comforting. The subtle flavors make it ideal for pairing with a variety of sides, from fresh bread to a leafy salad.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 4 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 6 cups vegetable or chicken broth
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the lima beans.
2. In a large pot, heat olive oil over medium heat. Add the onion and carrots and cook for 5 minutes, until softened.
3. Add garlic and cook for another minute until fragrant.
4. Stir in potatoes, lima beans, broth, thyme, and paprika.
5. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the beans and potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The Lima Bean and Potato Soup is a comforting, no-fuss dish that’s ideal for any time of year. The combination of beans and potatoes makes it wonderfully filling, while the simple seasoning ensures the natural flavors shine. It’s perfect for meal prepping or serving at a family dinner, and a great way to use pantry staples for a satisfying meal.

Lima Bean and Kale Soup

This vibrant Lima Bean and Kale Soup combines the hearty goodness of lima beans with the earthy flavor of kale, creating a nutritious and filling soup that’s perfect for any season. It’s a great way to enjoy a bowl of greens with the richness of beans, providing a healthy, fiber-packed meal that’s perfect for boosting your energy.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups chopped kale, stems removed
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Drain and rinse the lima beans.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Stir in the kale and cook for 2-3 minutes until it begins to wilt.
4. Add lima beans, vegetable broth, oregano, and red pepper flakes.
5. Bring the soup to a boil, then reduce the heat and simmer for about 1 hour or until the beans are tender.
6. Season with salt and pepper to taste.
7. Serve hot, with a wedge of lemon for a fresh squeeze of citrus.

This Lima Bean and Kale Soup is a powerhouse of nutrients, bringing together the creamy, satisfying texture of lima beans with the rich, earthy flavor of kale. The subtle heat from the red pepper flakes and the brightness of the lemon make it an uplifting and energizing dish. Perfect for vegans or anyone looking for a nutrient-packed, wholesome meal.

Lima Bean and Roasted Tomato Soup

Lima Bean and Roasted Tomato Soup offers a delightful twist on the classic tomato soup by adding the creamy texture of lima beans. The roasted tomatoes provide a rich, caramelized depth of flavor that pairs wonderfully with the smooth lima beans. This soup is a perfect way to enjoy tomatoes in a new, exciting way while still getting the comfort of a classic soup.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 4 large tomatoes, quartered
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the quartered tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
3. While the tomatoes are roasting, drain and rinse the lima beans.
4. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
5. Add roasted tomatoes and vegetable broth to the pot, along with basil and sugar if desired. Bring to a simmer.
6. Add the lima beans and continue to simmer for 30-40 minutes, until the beans are tender.
7. Use an immersion blender to puree the soup to your desired consistency. Add salt and pepper to taste.
8. Serve hot, garnished with fresh basil.

The Lima Bean and Roasted Tomato Soup is a flavorful and satisfying dish that blends the rich depth of roasted tomatoes with the creamy texture of lima beans. The basil adds a fragrant, herbaceous note that brings it all together. This soup is perfect as a main dish paired with crusty bread for dipping, or as a light appetizer to start off a meal. It’s a great way to enjoy seasonal tomatoes while indulging in a wholesome, comforting soup.

Lima Bean and Corn Chowder

This Lima Bean and Corn Chowder is a creamy, comforting soup that blends the sweetness of corn with the heartiness of lima beans. It’s a perfect late summer or early fall dish, bringing together the freshness of seasonal produce and the warmth of a rich, creamy broth. This chowder is an excellent choice for family gatherings or as a comforting weeknight meal.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups fresh or frozen corn kernels
• 4 cups vegetable broth
• 1 cup half-and-half or whole milk
• 2 medium potatoes, peeled and diced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, melt butter over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add corn, potatoes, and lima beans, and stir in the vegetable broth.
4. Bring the soup to a boil, then reduce heat to a simmer. Cook for 45 minutes, or until the beans and potatoes are tender.
5. Stir in half-and-half or milk, smoked paprika, and season with salt and pepper.
6. Simmer for an additional 10 minutes, allowing the flavors to meld together.
7. Serve hot, garnished with fresh cilantro.

The Lima Bean and Corn Chowder combines the sweetness of corn with the creamy texture of lima beans, creating a perfect balance of flavors. It’s comforting yet light enough for any time of year. This chowder is a great family-friendly dish that pairs beautifully with a side of cornbread or a green salad, making for a satisfying meal.

Curried Lima Bean Soup

Spiced with warm, fragrant curry, this Curried Lima Bean Soup is a flavorful, aromatic dish that brings a bold twist to the traditional lima bean soup. The combination of curry powder, cumin, and turmeric with the creaminess of the beans creates a unique, flavorful soup that will delight your taste buds and introduce new flavors to your dinner table.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 6 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 cup chopped spinach or kale
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
3. Stir in curry powder, cumin, and turmeric, and cook for another minute to allow the spices to release their fragrance.
4. Add lima beans, vegetable broth, and coconut milk. Bring to a boil.
5. Reduce heat to low and simmer for about 1 hour, or until the beans are tender.
6. Stir in chopped spinach or kale, cooking for 5 minutes until wilted.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

The Curried Lima Bean Soup takes traditional lima beans to new heights with its warm, exotic spices. The coconut milk adds a creamy richness, while the spinach or kale provides a fresh, nutritious addition. This soup is a perfect choice for anyone looking to try something new and bold. Serve it with a side of naan bread for an authentic experience!

Lima Bean and Ham Soup

Hearty, savory, and full of depth, this Lima Bean and Ham Soup is a comforting dish that’s perfect for chilly days. The smoky, salty flavor of ham pairs wonderfully with the creamy, soft texture of lima beans, making this a perfect option for a satisfying, filling meal that’s sure to please a crowd.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced ham (preferably from a ham bone or leftover ham)
• 6 cups chicken broth
• 1 teaspoon thyme
• 2 carrots, sliced
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the diced ham and cook for another 5 minutes, allowing the ham to render some of its fat.
4. Add lima beans, chicken broth, thyme, carrots, and bay leaves. Bring to a boil.
5. Reduce heat and simmer for 1 to 1.5 hours, until the beans are tender and the soup is thickened.
6. Remove bay leaves and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Lima Bean and Ham Soup is the epitome of hearty comfort food. The rich flavor of ham adds a smoky depth to the creamy lima beans, making each spoonful satisfying and rich in flavor. This soup is ideal for using up leftover ham, and it pairs beautifully with crusty bread or cornbread. It’s a perfect, soul-warming meal for the colder months.

Lima Bean and Butternut Squash Soup

This Lima Bean and Butternut Squash Soup is a vibrant, nutrient-packed dish that combines the creamy richness of lima beans with the natural sweetness of roasted butternut squash. Perfect for fall or winter, this soup is both satisfying and packed with vitamins, making it a great way to enjoy seasonal vegetables in a comforting, flavorful dish.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme or sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is soft and caramelized.
2. Drain and rinse the lima beans.
3. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
4. Add the roasted squash, lima beans, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil.
5. Reduce heat and simmer for 45-60 minutes, or until the beans are tender.
6. Use an immersion blender to puree the soup to your desired consistency.
7. Season with salt and pepper, and garnish with fresh thyme or sage.

The Lima Bean and Butternut Squash Soup is a perfect fall or winter dish, combining the natural sweetness of butternut squash with the creamy, satisfying texture of lima beans. The warming spices of cinnamon and nutmeg add depth and a comforting aroma, making it a great choice for cozy evenings. It pairs beautifully with a side of crusty bread for dipping.

Lima Bean and Leek Soup

This Lima Bean and Leek Soup is a sophisticated yet simple dish that blends the mild, slightly sweet flavor of leeks with the creamy texture of lima beans. It’s a perfect light meal that can easily be served as a starter or a main course, offering a delicate balance of flavors that feels both refreshing and satisfying.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 2 tablespoons butter
• 2 leeks, cleaned and sliced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the lima beans.
2. In a large pot, melt butter over medium heat. Add the leeks and sauté for 5-7 minutes until they begin to soften and become translucent.
3. Add garlic and cook for another minute.
4. Stir in lima beans, vegetable broth, and dried thyme. Bring to a boil.
5. Reduce heat and simmer for 1 to 1.5 hours, or until the beans are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The Lima Bean and Leek Soup is a refined yet easy-to-make dish that brings out the delicate flavors of leeks and the creaminess of lima beans. It’s a perfect light and healthy meal that works well as a starter or a main course. The richness of the leeks and the subtlety of the thyme make it a well-balanced and elegant choice for any dinner table.

Lima Bean and Mushroom Soup

This Lima Bean and Mushroom Soup offers a rich, umami-filled flavor, combining the earthiness of mushrooms with the creamy texture of lima beans. It’s a perfect option for mushroom lovers or anyone who enjoys a hearty soup with layers of deep flavors. This dish is great for a cozy night in or as part of a hearty meal with crusty bread.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cups mushrooms (button, cremini, or a mix), sliced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1/2 cup white wine (optional)
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, heat olive oil over medium heat. Add the onion and sauté for 5 minutes until softened.
3. Add mushrooms and cook for another 5-7 minutes, until they release their moisture and become golden brown.
4. Add garlic and cook for 1 more minute.
5. Stir in lima beans, vegetable broth, white wine (if using), and thyme. Bring to a boil.
6. Reduce heat and simmer for 1 hour or until the beans are tender and the soup has thickened slightly.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

The Lima Bean and Mushroom Soup is a rich, savory dish that brings together the earthy flavors of mushrooms with the creamy, hearty lima beans. The addition of thyme and white wine gives it a sophisticated depth, making it a perfect soup for a cozy night in or for serving as a starter for a dinner party. Pair it with a warm loaf of bread to soak up all the delicious flavors!

Lima Bean and Sweet Potato Soup

Lima Bean and Sweet Potato Soup combines the creamy texture of lima beans with the rich, slightly sweet flavor of sweet potatoes. This hearty and nutritious soup is perfect for cool evenings, offering a lovely balance of flavors that will fill you up without feeling heavy. The sweet potatoes provide a natural sweetness, while the lima beans add protein and fiber for a wholesome meal.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until softened.
3. Stir in the sweet potatoes, cumin, and cinnamon. Cook for 2-3 minutes until the spices become fragrant.
4. Add the lima beans and vegetable broth, and bring to a boil.
5. Reduce the heat and simmer for about 1 hour, or until the beans and sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Lima Bean and Sweet Potato Soup is a wonderfully warming dish with a perfect blend of natural sweetness and hearty textures. The cumin and cinnamon provide a comforting, aromatic flavor, making it a great choice for a fall or winter meal. It pairs beautifully with a side of crusty bread or a simple green salad for a balanced, satisfying meal.

Lima Bean and Avocado Soup

This Lima Bean and Avocado Soup is an unexpected and refreshing twist on traditional bean soups. The creamy avocado adds a rich texture to the soup, creating a smooth, velvety base that pairs perfectly with the heartiness of lima beans. It’s a light yet satisfying option, ideal for warmer weather or when you crave a vibrant, cooling dish.

Ingredients:

• 2 cups cooked lima beans (or canned, rinsed)
• 2 ripe avocados, peeled and pitted
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
2. Stir in cumin and cook for another minute to release the fragrance.
3. Add the lima beans and vegetable broth, bringing it to a boil. Reduce the heat and simmer for about 10 minutes.
4. While the soup simmers, mash the avocados in a bowl until smooth.
5. Add the mashed avocados to the soup, along with the lime juice, and stir to combine.
6. Simmer for another 5 minutes to heat through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

The Lima Bean and Avocado Soup is a creamy, refreshing twist on traditional bean soups. The addition of avocado creates a silky texture that makes this soup feel indulgent without being heavy. The bright lime juice and earthy cumin add layers of flavor, making it a unique and satisfying meal for warm days or when you crave something light but nourishing.

Lima Bean and Sausage Soup

For those who love savory, meaty soups, the Lima Bean and Sausage Soup is the perfect hearty option. The rich flavor of sausage complements the creamy lima beans, creating a deeply satisfying dish. It’s a great option for a comforting dinner or a meal to feed a crowd, and the combination of beans and sausage makes it both filling and flavorful.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 2 tablespoons olive oil
• 1 pound sausage (Italian or smoked sausage), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 6 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, heat olive oil over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes.
3. Add the onion, garlic, and carrots, and cook for an additional 5 minutes, stirring occasionally.
4. Stir in lima beans, chicken broth, oregano, and red pepper flakes (if using). Bring the soup to a boil.
5. Reduce heat and simmer for about 1 hour, or until the beans are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The Lima Bean and Sausage Soup is a rich, savory dish that combines the depth of sausage with the creamy, comforting texture of lima beans. It’s perfect for a filling dinner, especially when paired with a side of crusty bread to soak up all the delicious broth. This hearty soup is sure to please meat lovers and bean aficionados alike!

Lima Bean and Roasted Garlic Soup

For garlic lovers, this Lima Bean and Roasted Garlic Soup is a must-try. Roasting the garlic brings out its sweet, mellow flavor, which pairs perfectly with the creamy texture of the lima beans. This soup is rich in flavor, and the roasted garlic creates a savory depth that makes it an unforgettable dish. Ideal for a cozy dinner, this soup is both hearty and comforting.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 head of garlic
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cups vegetable broth
• 2 cups water
• 1 teaspoon thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft and caramelized.
2. Drain and rinse lima beans.
3. In a large pot, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes until soft.
4. Add the roasted garlic cloves (squeeze them out of the bulb) and mash them with a spoon into the onions.
5. Stir in the lima beans, vegetable broth, water, thyme, and black pepper. Bring the soup to a boil.
6. Reduce the heat and simmer for 1 hour or until the beans are tender.
7. Season with salt to taste and garnish with fresh parsley before serving.

The Lima Bean and Roasted Garlic Soup is a beautiful, flavorful dish that combines the sweet, mellow tones of roasted garlic with the creamy, comforting texture of lima beans. The garlic adds depth and richness, making this soup perfect for chilly evenings. It’s a wonderfully aromatic dish, and pairing it with a side of crusty bread makes for a filling meal.

Lima Bean and Kale Soup

This Lima Bean and Kale Soup is a hearty, nutrient-dense meal that combines the creamy texture of lima beans with the earthy bitterness of kale. Full of fiber, vitamins, and minerals, this soup is perfect for anyone looking to eat healthier without sacrificing flavor. It’s a great choice for those following a plant-based diet or anyone in need of a wholesome, comforting dish.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh lemon juice for serving

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes until softened.
3. Add the garlic and smoked paprika, cooking for another minute until fragrant.
4. Stir in lima beans and vegetable broth, bringing the soup to a boil.
5. Reduce heat and simmer for 45 minutes, or until the beans are tender.
6. Add the kale to the pot, cooking for an additional 5-10 minutes until it wilts and softens.
7. Season with salt and pepper to taste.
8. Serve hot with a squeeze of fresh lemon juice for brightness.

The Lima Bean and Kale Soup is a nourishing, satisfying dish that’s packed with nutrients. The kale provides a pleasant bitterness that balances the creamy lima beans, while the smoky paprika adds a touch of warmth and depth. It’s a healthy, filling option that’s perfect for a light lunch or dinner, and the fresh lemon juice at the end brightens it up beautifully.

Lima Bean and Tomato Soup

The combination of lima beans and tomatoes in this Lima Bean and Tomato Soup brings a hearty, comforting flavor that’s perfect for any season. The acidity of the tomatoes cuts through the creaminess of the beans, making for a balanced and flavorful dish. This simple yet satisfying soup is ideal for pairing with grilled cheese or a fresh salad.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5-7 minutes.
3. Stir in crushed tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Bring to a boil.
4. Add the lima beans and simmer on low for 45 minutes to 1 hour, or until the beans are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

The Lima Bean and Tomato Soup is a delicious, comforting dish that combines the tangy richness of tomatoes with the creamy texture of lima beans. The herbs bring a nice depth of flavor, making this a satisfying and easy-to-make meal. Serve it with a grilled cheese sandwich for a classic pairing, or enjoy it as a standalone dish with a side salad for a lighter meal.

Lima Bean and Ham Soup

Lima Bean and Ham Soup is a classic combination that brings together the savory, smoky flavors of ham and the creamy texture of lima beans. This soup is incredibly hearty and perfect for cold weather, making it a great choice for a filling meal. It’s an excellent way to use up leftover ham, and the slow simmering process allows the flavors to meld beautifully.

Ingredients:

• 2 cups dried lima beans, soaked overnight
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 pound cooked ham, cubed
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse lima beans.
2. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking for about 5-7 minutes until softened.
3. Add the garlic and cook for another minute.
4. Stir in the ham, lima beans, chicken broth, thyme, and smoked paprika. Bring the soup to a boil.
5. Reduce the heat and simmer for 1 to 1.5 hours, or until the beans are tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The Lima Bean and Ham Soup is a comforting, hearty dish that combines the smokiness of ham with the rich creaminess of lima beans. It’s a great way to use up leftover ham, and the combination of vegetables adds depth to the soup. This is a perfect dish for a cold evening, and it pairs beautifully with some crusty bread for dipping.