Best Lima Bean Soup Especially Wintertime Recipe

Ingredients for Best Lima Bean Soup Especially Wintertime

• 8 cups water (plus additional as needed)
• Dried Large Lima Beans
• 1 large onion (quartered)
• 6 medium potatoes (2 grated, 4 diced)
• 4 slices bacon (cooked and crumbled)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 4 cups diced tomatoes
• 2 bay leaves
• ¾ teaspoon thyme
• ¾ teaspoon paprika
• 2 teaspoons lemon juice
• Salt
• Pepper
• Hot Sauce

How to Make Best Lima Bean Soup Especially Wintertime

1. Rinse 1 cup dried lima beans and place them in a large pot or Dutch oven with 8 cups of water.
2. Add 1 large onion (quartered), 2 carrots (chopped), and 2 celery stalks (chopped) to the pot.
3. Bring the mixture to a boil over medium heat.
4. Once boiling, reduce heat to low and simmer for 1 hour.
5. Add 2 medium potatoes (grated) and simmer for an additional 30 minutes.
6. Stir in 4 medium potatoes (diced) and 4 slices bacon (cooked and crumbled).
7. For a thicker broth, add 1 cup of grated cauliflower or 1 cup of all-purpose flour.
8. Simmer for another 30 minutes. Then, stir in 4 cups of diced tomatoes, 2 bay leaves, ¾ teaspoon thyme, ¾ teaspoon paprika, 2 teaspoons lemon juice, salt, and pepper to taste. Add your favorite hot sauce to taste.
9. Choose your cooking method: a) Continue simmering on the stovetop for 3-4 hours, stirring frequently and adding more water as needed to prevent burning. b) Transfer the soup to a 7-8 quart slow cooker and cook on low for 5-6 hours until finished.
10. If using a slow cooker and refrigerating overnight, add the lemon juice and hot sauce before serving the next day.
11. Add warm water before serving, if a thinner consistency is desired. Avoid over-seasoning during cooking; let each person season their bowl to taste.
12. Serve hot with cornbread, a multi-grain muffin, or a roll. A hearty ale pairs perfectly with this soup!