30+ Irresistible Lima Bean Soup Recipes You’ll Love

Lima beans, also known as butter beans, are not only a nutritional powerhouse but also a versatile ingredient for creating hearty, comforting soups.

With their creamy texture and mild flavor, lima beans pair beautifully with a wide range of vegetables, spices, and proteins, making them perfect for any soup recipe.

Whether you’re looking for a vegan option, a spicy kick, or a classic bean soup, lima beans can elevate your dish with their rich, velvety consistency.

In this article, we’ve compiled over 30 delicious lima bean soup recipes that will keep you warm and satisfied throughout the year.

From Mediterranean-inspired creations to rich, meaty stews, these soups are easy to make and packed with flavor.

So grab your pot and get ready to cook up a storm with these lima bean soup ideas!

30+ Irresistible Lima Bean Soup Recipes You’ll Love

Lima beans are an incredibly versatile and nutritious ingredient, perfect for creating soups that are both comforting and full of flavor.

Whether you enjoy your soup with a little spice, a rich meaty base, or fresh, vibrant vegetables, there’s a lima bean soup recipe for every taste and occasion.

These 30+ recipes offer a range of flavor profiles, from smoky and savory to light and fresh, giving you endless options for your next meal.

So, next time you’re looking for a healthy, satisfying soup, turn to lima beans for a dish that’s as hearty as it is delicious.

Hearty Lima Bean and Vegetable Soup

This comforting soup combines tender lima beans with a medley of vegetables, including carrots, celery, and spinach. It’s a nourishing, nutrient-packed meal that’s perfect for any time of year. The blend of herbs and spices infuses the soup with layers of flavor, making it a warming, satisfying dish.

Ingredients:

• 1 cup dried lima beans (soaked overnight)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 cup fresh spinach, chopped
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Olive oil for sautéing

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
3. Add the carrots, celery, and dried thyme and rosemary, and cook for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, diced tomatoes, and bay leaf. Stir to combine.
5. Add the soaked lima beans, bringing the soup to a boil. Reduce the heat and let it simmer uncovered for 45 minutes to an hour, or until the lima beans are tender.
6. Once the beans are tender, stir in the spinach, and cook for an additional 5 minutes. Remove the bay leaf, and season with salt and pepper to taste.
7. Serve hot with crusty bread for dipping.

This hearty lima bean and vegetable soup is a complete, filling meal that can be enjoyed as a main course or a side dish. The rich broth, combined with the tender beans and vegetables, creates a satisfying texture and depth of flavor. It’s not only delicious but also highly nutritious, making it a perfect choice for a cozy meal. You can store leftovers in the fridge for up to 3 days, making it a great meal prep option for the week.

Spicy Lima Bean and Sausage Soup

This bold and spicy soup pairs smoky sausage with creamy lima beans for a savory, satisfying dish. The added kick of crushed red pepper, along with the depth of flavors from paprika and garlic, makes this soup incredibly flavorful. Perfect for those who love a little heat in their meals!

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 2 sausage links (such as Italian or chorizo), casings removed and crumbled
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can fire-roasted diced tomatoes (14.5 oz)
• 4 cups chicken broth
• 1 tablespoon smoked paprika
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Olive oil for sautéing

Instructions:

1. Drain and rinse the soaked lima beans. Set them aside.
2. In a large pot, heat olive oil over medium heat. Add the crumbled sausage and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage and set it aside, leaving some of the rendered fat in the pot.
3. Add the chopped onion, bell pepper, and garlic to the pot. Sauté for 4-5 minutes until softened.
4. Sprinkle in the smoked paprika, crushed red pepper flakes, and oregano. Stir to coat the vegetables in the spices.
5. Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
6. Add the soaked lima beans and return to a boil. Reduce the heat, and let it simmer for 45 minutes, until the beans are tender.
7. Stir the cooked sausage back into the soup, season with salt and pepper, and let it simmer for another 5 minutes.
8. Serve hot, garnished with fresh parsley or cilantro.

This spicy lima bean and sausage soup is perfect for those who crave a rich and flavorful meal with a bit of a kick. The smoky sausage complements the creamy lima beans, while the spicy heat from the red pepper and paprika adds an exciting twist. It’s the ideal dish to serve on a chilly evening, providing warmth, comfort, and spice in every bite. For extra heat, feel free to adjust the amount of crushed red pepper to your liking!

Creamy Lima Bean and Ham Soup

A creamy, rich soup featuring lima beans and tender chunks of ham, this dish is the epitome of comfort food. The creamy base, made with a bit of milk and a touch of butter, complements the savory flavor of the ham and the buttery texture of the beans. It’s the perfect balance of indulgence and nourishment.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 2 cups cooked ham, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup whole milk
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Olive oil for sautéing

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 4 minutes.
3. Add the diced potatoes, cooking for another 5 minutes, stirring occasionally.
4. Pour in the chicken broth and bring the soup to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.
5. Add the soaked lima beans, ham, dried thyme, and butter to the pot. Stir to combine.
6. Continue simmering for an additional 30 minutes, until the lima beans are tender and the soup has thickened slightly.
7. Pour in the milk, stirring until smooth and creamy. Season with salt and pepper to taste.
8. Serve hot, with a sprinkle of parsley for garnish.

This creamy lima bean and ham soup is a soul-warming, satisfying dish that offers both comfort and flavor in each spoonful. The creamy texture balances perfectly with the savory ham and tender lima beans, creating a rich and filling meal. It’s perfect for a cozy dinner or as a hearty lunch on a cold day. With its mild yet indulgent flavors, it’s a great way to use up leftover ham and make a meal that everyone will enjoy. Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Lima Bean and Bacon Soup

A rich and smoky soup, this recipe combines the creamy texture of lima beans with the irresistible flavor of crispy bacon. The savory broth, complemented by garlic, onions, and a hint of thyme, creates a soup that is both hearty and satisfying. Perfect for those who love a smoky twist on traditional bean soup.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 6 slices bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Olive oil for sautéing

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving some bacon fat in the pot.
3. Add the chopped onion, garlic, and carrots to the pot. Sauté for 4-5 minutes until softened.
4. Stir in the dried thyme, bay leaf, and a pinch of salt and pepper. Cook for an additional minute.
5. Add the chicken broth and bring to a boil. Once boiling, add the soaked lima beans and reduce to a simmer.
6. Let the soup simmer for 45 minutes to 1 hour, or until the lima beans are tender.
7. Stir in the cooked bacon, adjust seasoning with salt and pepper, and simmer for another 5 minutes.
8. Serve hot with a sprinkle of fresh parsley.

This lima bean and bacon soup is the perfect balance of creamy, smoky, and savory flavors. The crispy bacon adds a delightful crunch and smokiness that elevates the richness of the lima beans. The hearty broth and tender beans make it a filling dish, while the bacon brings an extra layer of comfort. Ideal for a cold night, this soup is easy to prepare and packed with flavor. It pairs beautifully with a side of crusty bread or a simple green salad.

Lima Bean and Kale Soup

A nutritious and hearty soup, this recipe combines the earthiness of lima beans with the robust flavor of kale. Packed with vegetables and seasoned with garlic and lemon, it’s a light yet filling dish that provides a wealth of vitamins and fiber. This vegan-friendly soup is perfect for a healthy and satisfying meal.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 1 bunch kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Olive oil for sautéing

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 4 minutes.
3. Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.
5. Add the soaked lima beans, oregano, and a pinch of salt and pepper. Simmer for 30-40 minutes, until the beans are tender and the potatoes are cooked through.
6. Stir in the chopped kale and lemon juice. Simmer for an additional 5 minutes.
7. Adjust seasoning with salt and pepper to taste, and serve hot.

This lima bean and kale soup is a vibrant, nourishing meal that’s full of vegetables, fiber, and healthy greens. The combination of tender lima beans and fresh kale, along with the subtle hint of lemon, creates a bright and satisfying flavor profile. The broth is light yet flavorful, and the potatoes add a hearty touch. It’s a great option for anyone looking for a vegan-friendly, nutrient-packed soup. This dish can be enjoyed on its own or served with a side of whole-grain bread for a wholesome meal.

Curried Lima Bean Soup

This flavorful soup infuses the richness of lima beans with the aromatic warmth of curry spices. With ingredients like ginger, turmeric, and coconut milk, the soup has a delightful depth of flavor and a creamy texture. This exotic twist on a classic bean soup is sure to warm you up on cold days.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 can coconut milk (14 oz)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until softened, about 4 minutes.
3. Stir in the curry powder and turmeric, cooking for another 1-2 minutes to toast the spices.
4. Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce to a simmer and add the soaked lima beans.
5. Simmer for 40-45 minutes until the lima beans are tender.
6. Stir in the coconut milk and season with salt and pepper to taste. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
7. Garnish with fresh cilantro before serving.

This curried lima bean soup offers a comforting, exotic flair with its rich, creamy texture and warm spices. The combination of coconut milk and curry creates a velvety base, while the turmeric and ginger add depth and brightness to the soup. It’s perfect for anyone who enjoys the vibrant flavors of Indian cuisine or those looking to try something new with lima beans. This soup is also naturally dairy-free, making it suitable for various dietary preferences. Serve it with naan or rice for a complete and satisfying meal.

Lima Bean and Sweet Potato Soup

This vibrant soup pairs the creamy texture of lima beans with the natural sweetness of sweet potatoes. The addition of garlic, ginger, and a touch of cinnamon creates a warm, comforting dish with a delightful balance of flavors. It’s a healthy and hearty option that’s perfect for chilly weather.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté for 4 minutes until softened.
3. Stir in the cinnamon and cook for 1 minute to enhance the fragrance of the spices.
4. Add the diced sweet potatoes, lima beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the beans and sweet potatoes are tender.
5. Season with salt and pepper to taste, and use an immersion blender to blend part of the soup for a creamier texture, or leave it chunky if you prefer.
6. Garnish with fresh parsley and serve hot.

This lima bean and sweet potato soup is a delicious, warming dish that offers a comforting blend of sweetness and savory flavors. The creamy beans and soft sweet potatoes provide a satisfying texture, while the cinnamon and ginger add a cozy, spiced note. It’s an excellent choice for a nourishing vegetarian meal, full of fiber and vitamins. Leftovers can be refrigerated for a few days or frozen for future meals, making it a great option for meal prep.

Mediterranean Lima Bean Soup

Inspired by Mediterranean flavors, this soup combines lima beans with olive oil, garlic, tomatoes, and a blend of fresh herbs. The combination of lemon and feta cheese adds a bright, tangy finish that makes this dish feel light yet satisfying. A perfect soup for those who enjoy fresh, vibrant flavors.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• ½ cup crumbled feta cheese
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Stir in the dried oregano and basil, cooking for 1 minute to release their fragrance.
4. Add the diced tomatoes, vegetable broth, and soaked lima beans. Bring to a boil, then reduce the heat and simmer for 40-50 minutes, or until the lima beans are tender.
5. Stir in the lemon juice, salt, and pepper to taste.
6. Ladle the soup into bowls, and top with crumbled feta cheese and fresh basil leaves.
7. Serve hot with crusty bread or pita on the side.

This Mediterranean lima bean soup is bursting with fresh, herbaceous flavors and a zesty finish. The creamy lima beans create a comforting base, while the tangy feta and lemon add brightness and balance to the soup. This dish is a perfect way to enjoy the health benefits of beans and vegetables while indulging in the delicious tastes of the Mediterranean. It’s light enough to enjoy as a starter or filling enough to be a main course, and it pairs wonderfully with a side of warm, crusty bread.

Lima Bean and Beef Stew Soup

A hearty and robust soup, this recipe pairs lima beans with tender beef and a rich, savory broth. The beef brings a depth of flavor, while the lima beans provide a creamy texture. Carrots, potatoes, and a touch of thyme round out the dish, making it a filling meal perfect for a satisfying dinner.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 1 lb beef stew meat, cut into cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 medium potatoes, peeled and diced
• 4 cups beef broth
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the beef cubes and brown on all sides, about 5-7 minutes.
3. Add the chopped onion and garlic to the pot, and sauté until softened, about 4 minutes.
4. Stir in the carrots, potatoes, dried thyme, and salt and pepper to taste.
5. Pour in the beef broth and bring to a boil. Once boiling, reduce the heat and add the soaked lima beans.
6. Simmer the stew for 1 to 1 ½ hours, until the beef is tender and the lima beans are cooked through.
7. Adjust seasoning with salt and pepper, and serve hot.

This lima bean and beef stew soup is the ultimate comfort food, offering a rich, savory meal that is both satisfying and filling. The tender beef, combined with the creamy lima beans and vegetables, creates a hearty and flavorful dish that’s perfect for a family dinner. The beef broth adds depth, while the thyme and other seasonings bring a subtle aromatic note. This soup is ideal for colder months, and it makes excellent leftovers that continue to develop in flavor. Serve it with some crusty bread for the perfect, warming meal.

Smoky Lima Bean and Corn Soup

This smoky and hearty soup combines the creamy texture of lima beans with the sweetness of fresh corn. The addition of smoked paprika and cumin adds a rich, smoky depth, making it perfect for those who enjoy bold, flavorful soups. It’s an ideal dish for late summer or fall, offering a comforting blend of flavors.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 2 cups fresh corn kernels (or frozen corn)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
3. Stir in the smoked paprika and cumin, and cook for an additional minute to toast the spices.
4. Add the vegetable broth, diced tomatoes, and soaked lima beans. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the lima beans are tender.
5. Stir in the corn and simmer for another 5-10 minutes until heated through.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

This smoky lima bean and corn soup is a delightful and comforting dish that perfectly balances smoky flavors with the natural sweetness of corn. The lima beans add a creamy texture, while the corn contributes a satisfying sweetness and crunch. The addition of smoked paprika and cumin gives the soup a unique, rich flavor, making it perfect for those who love bold, smoky dishes. It’s a great option for both vegetarian and non-vegetarian meals and pairs wonderfully with a side of warm cornbread or a simple green salad.

Lima Bean and Mushroom Soup

This earthy soup combines tender lima beans with the rich, umami flavor of mushrooms. With garlic, thyme, and vegetable broth, it creates a deliciously hearty and comforting dish that’s perfect for mushroom lovers. The depth of flavor from the mushrooms paired with the creamy texture of the lima beans creates a satisfying meal.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 2 cups mushrooms (such as cremini or button), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (optional for extra umami)
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 4 minutes until softened.
3. Add the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and become tender.
4. Stir in the dried thyme and soy sauce (if using), cooking for another minute to incorporate the flavors.
5. Pour in the vegetable broth and bring to a boil. Add the soaked lima beans, then reduce the heat and simmer for 40-45 minutes, 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.

This lima bean and mushroom soup is a wonderfully earthy and savory dish. The mushrooms add a deep umami flavor that complements the creamy texture of the lima beans, creating a satisfying and hearty soup. The soy sauce enhances the savory notes, making this soup feel indulgent while still being light and healthy. It’s perfect for those who love mushrooms and want a comforting vegetarian soup. This dish is also versatile enough to be enjoyed on its own or paired with a side of crusty bread or a simple salad.

Lima Bean and Spinach Soup with Pesto

A refreshing twist on a classic bean soup, this recipe combines lima beans with fresh spinach and a dollop of pesto to add an aromatic and herbaceous kick. The vibrant green color and burst of flavor from the pesto make this soup both visually appealing and deliciously unique.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ¼ cup pesto (store-bought or homemade)
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 4 minutes until softened.
3. Add the vegetable broth and bring to a boil. Add the soaked lima beans, then reduce the heat and simmer for 40-45 minutes, until the beans are tender.
4. Stir in the chopped spinach and cook for an additional 5 minutes, until wilted.
5. Stir in the pesto, adjusting the amount to taste. Season with salt and pepper.
6. Serve hot, garnished with fresh basil leaves.

This lima bean and spinach soup with pesto is a light yet hearty dish that bursts with fresh, herbaceous flavor. The creamy lima beans are perfectly complemented by the vibrant spinach and the richness of pesto. The pesto elevates the soup, adding a beautiful herby freshness that makes this dish stand out from traditional bean soups. It’s a healthy and delicious option that works wonderfully for a weeknight dinner or as a refreshing lunch. Pair it with a slice of toasted bread for a complete meal.

Lima Bean and Butternut Squash Soup

This hearty soup combines the smooth, creamy texture of lima beans with the natural sweetness of butternut squash. The pairing of flavors is enhanced with garlic, sage, and a hint of nutmeg, offering a comforting dish that’s perfect for autumn and winter. It’s a wholesome and satisfying option for both vegans and meat-eaters alike.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 2 cups butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground sage
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 4 minutes.
3. Stir in the ground sage and nutmeg, cooking for an additional minute to release the flavors.
4. Add the cubed butternut squash, vegetable broth, and soaked lima beans to the pot. Bring to a boil, then reduce to a simmer. Let cook for 40-45 minutes, or until the lima beans and squash are tender.
5. Season with salt and pepper to taste. Use an immersion blender to puree the soup for a creamier texture, or leave it chunky if you prefer.
6. Garnish with fresh thyme or parsley and serve hot.

This lima bean and butternut squash soup is the perfect combination of sweet and savory flavors. The creamy texture of the lima beans and the smooth, sweet butternut squash create a cozy and comforting soup ideal for colder months. The warming spices of sage and nutmeg add depth, making this soup feel extra special. It’s a filling, healthy dish that’s perfect for a vegan or vegetarian meal but can be enjoyed by anyone looking for a comforting, nutrient-packed soup. It pairs wonderfully with a slice of crusty bread or a fresh side salad.

Spicy Lima Bean Soup with Chorizo

This spicy and flavorful soup is a vibrant combination of creamy lima beans and spicy chorizo sausage. The chorizo imparts a rich, smoky heat to the dish, while the beans provide a soothing balance. With onions, garlic, and a touch of chili powder, this soup is perfect for those who enjoy a little kick in their meals.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 1 lb chorizo sausage, casing removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chorizo sausage and cook, breaking it up into crumbles, until browned, about 5-7 minutes.
3. Add the chopped onion and garlic to the pot and sauté until softened, about 4 minutes.
4. Stir in the chili powder and cook for an additional minute to bring out the flavors of the spice.
5. Add the diced tomatoes, chicken broth, and soaked lima beans to the pot. Bring to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the lima beans are tender.
6. Season with salt and pepper to taste, and adjust the spice level by adding more chili powder if desired.
7. Serve hot, garnished with fresh cilantro.

This spicy lima bean soup with chorizo is a flavorful, hearty dish with a delightful balance of spice and creaminess. The chorizo adds a rich, smoky heat, while the lima beans provide a creamy contrast, making each bite comforting yet exciting. The combination of chili powder and tomatoes brings out the soup’s depth of flavor, while fresh cilantro adds a burst of freshness. It’s an excellent choice for those who love bold, spicy dishes, and it pairs wonderfully with cornbread or a simple side salad for a complete meal.

Lima Bean and Zucchini Soup

A light and fresh soup, this recipe features tender lima beans paired with the mild, crisp flavor of zucchini. The addition of basil and lemon brightens the soup, making it a perfect option for a healthy and refreshing meal. This dish is versatile, making it suitable for both a light lunch or a side dish at dinner.

Ingredients:

• 1 ½ cups dried lima beans (soaked overnight)
• 2 medium zucchinis, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Drain and rinse the soaked lima beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
3. Stir in the dried basil and cook for another minute to release the aroma of the herbs.
4. Add the diced zucchinis, vegetable broth, and soaked lima beans to the pot. Bring to a boil, then reduce the heat and simmer for 40 minutes, or until the lima beans are tender.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This lima bean and zucchini soup is a light, flavorful option that’s perfect for warmer weather or those seeking a healthy and refreshing dish. The creamy lima beans combine beautifully with the mild zucchini, while the basil and lemon provide a bright, aromatic finish. It’s a perfect soup for those following a plant-based or vegan diet but also works as a side dish for any meal. This soup is both nutritious and satisfying, making it an ideal choice for a wholesome lunch or dinner. Enjoy it with a side of crusty bread or a leafy salad for a complete meal.

Note: More recipes are coming soon!