Lima beans are popular in the Southern states, and you’ll find them in many classic dishes. They’re served as a side dish or main dish on their own or as a succotash blend of vegetables. They’re also great in a hearty soup or stew.

This lima bean soup includes ham, vegetables, and complementary seasonings. Frozen baby lima beans are the best choice for this soup, but cooked dried baby lima beans are a good option as well. See the instructions for cooking dried baby lima beans.

 
 

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Lima Bean Soup with Ham
Course Main Dish
Cuisine Soup, Southern
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Cuisine Soup, Southern
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Melt the butter in a pan over medium heat. When the butter is hot, and the foaming has subsided, add the onions and carrots. Saute the onion and carrots for about 5 to 7 minutes, or until the onions are soft and just begin to brown, stirring frequently.
  2. Add garlic powder or fresh garlic, herb seasoning, and lemon juice. Continue cooking for 2 minutes. Add the ham, frozen lima beans, marjoram, parsley, and stock or water.
  3. Transfer onions to an insta pot. Add lima beans and stock. Cook on high setting for 45 minutes. Let pot depressurize.
  4. Using a fork, smash a few of the beans and stir the soup to thicken the base. Taste the soup and season with salt and freshly ground black pepper, as needed.
Recipe Notes

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