Ham Lima Bean Soup (Printable)

Hearty combination of ham, lima beans, and savory vegetables simmered slowly for rich flavors.

# What you need:

→ Meats

01 - 2 cups cooked ham, diced

→ Beans

02 - 2 cups dried lima beans, soaked overnight and drained

→ Vegetables

03 - 1 large onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced

→ Liquids

07 - 8 cups low-sodium chicken or vegetable broth
08 - 1 bay leaf

→ Seasonings

09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - Salt to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped

# How to make it:

01 - Rinse and drain the soaked lima beans thoroughly
02 - Heat oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened
03 - Stir in minced garlic and cook for 1 minute until fragrant
04 - Add ham, lima beans, broth, bay leaf, thyme, and black pepper. Bring to a boil
05 - Reduce heat to low and simmer uncovered for 1 hour 15 minutes, stirring occasionally, until beans are completely tender
06 - Remove bay leaf. Taste soup and adjust salt as needed. Ladle into bowls and garnish with fresh parsley. Serve immediately

# Helpful Hints:

01 -
  • It tastes like someone spent all day cooking, even though you'll have it ready in under two hours.
  • The lima beans become so tender and creamy they practically dissolve into the broth, making every spoonful satisfying.
  • One pot, minimal cleanup, and your kitchen smells like comfort.
02 -
  • Don't skip soaking the lima beans—dried beans cooked without soaking will take nearly twice as long and won't get as creamy.
  • Taste at the very end because ham and broth carry their own sodium, and oversalting early means you can't fix it later.
03 -
  • If you forget to soak the beans overnight, use the quick-soak method: bring beans and water to a boil for two minutes, then let them sit off heat for an hour.
  • Don't stir constantly while simmering—occasional stirring prevents sticking without agitating the beans into oblivion.
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