Ingredients for Best Lima Bean Soup Especially Wintertime
- 8 cups water
- 1 cup dried large lima beans
- 1 large onion
- 6 medium potatoes
- 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 to taste
- Pepper to taste
- Hot sauce to taste
- 1 cup grated cauliflower (optional)
- 1 cup all-purpose flour (optional)
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How to Make Best Lima Bean Soup Especially Wintertime
- Rinse 1 cup dried lima beans and place them in a large pot or Dutch oven with 8 cups of water.
- Add 1 large onion (quartered), 2 carrots (chopped), and 2 celery stalks (chopped) to the pot.
- Bring the mixture to a boil over medium heat.
- Once boiling, reduce heat to low and simmer for 1 hour.
- Add 2 medium potatoes (grated) and simmer for an additional 30 minutes.
- Stir in 4 medium potatoes (diced) and 4 slices bacon (cooked and crumbled).
- For a thicker broth, add 1 cup of grated cauliflower or 1 cup of all-purpose flour.
- 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.
- 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.
- If using a slow cooker and refrigerating overnight, add the lemon juice and hot sauce before serving the next day.
- Add warm water before serving, if a thinner consistency is desired. Avoid over-seasoning during cooking; let each person season their bowl to taste.
- Serve hot with cornbread, a multi-grain muffin, or a roll. A hearty ale pairs perfectly with this soup!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
21g
Fat
28g
Carbs
13g
