Are you looking for a cozy, creamy soup that’s perfect no matter the time of year? Well, let me introduce you to creamy lima bean soup. It’s comforting, simple to make, and packed with nutrients. Plus, lima beans have a lovely buttery flavor that makes the soup taste extra smooth and satisfying.
Whether it’s chilly outside or just a regular day when you want something nourishing, this soup fits the bill. So, let’s talk about why lima beans rock and how you can whip up this delicious bowl right in your kitchen.
Why Lima Beans?
If you haven’t cooked with lima beans much, you’re in for a treat. Lima beans are those pretty, flat, pale green or white beans that are soft and buttery when cooked. They’re a great source of fiber, protein, vitamins, and minerals, making them a healthy choice.
What’s more, they’re filling without being heavy, so this soup won’t leave you feeling weighed down. And if you’re vegetarian or vegan, creamy lima bean soup is a fantastic way to get a creamy texture without dairy (if you want to keep it without dairy, I’ll share some tips).
What Makes This Soup Creamy?
Here’s the trick: the creaminess mostly comes from pureeing the cooked lima beans right into the broth. You don’t need cream or milk if you don’t want it. Just blend those beans until silky smooth, and you get a velvety texture that feels like a warm hug in a bowl.
If you want it extra creamy, you can add a splash of cream or coconut milk, but it’s really delicious just as is.
Ingredients You’ll Need
Before we jump into cooking, here’s a quick list of what you’ll want to have on hand:
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2 cups dried lima beans (or about 4 cups cooked/canned lima beans, rinsed and drained)
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1 medium onion, chopped
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2 cloves garlic, minced
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2 medium carrots, chopped
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2 celery stalks, chopped
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4 cups vegetable broth (or chicken broth if you prefer)
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1-2 tablespoons olive oil or butter
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1 teaspoon dried thyme (or fresh if you have it)
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Salt and pepper to taste
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Optional: splash of cream or coconut milk for extra richness
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Optional garnish: fresh parsley or a drizzle of olive oil
Step-by-Step Guide to Making Creamy Lima Bean Soup
Step 1: Prepare the Lima Beans
If you’re using dried lima beans, start by soaking them overnight or at least 6 hours in plenty of water. This helps soften them and cuts down cooking time.
After soaking, drain and rinse the beans well.
If you’re short on time or want to make this quicker, canned lima beans work perfectly too. Just rinse and drain them well to reduce sodium.
Step 2: Sauté the Veggies
Heat the olive oil or butter in a big pot over medium heat. Toss in the chopped onion, carrots, and celery. These three together—often called the “holy trinity” in cooking—add tons of flavor and aroma.
Cook for about 5-7 minutes, stirring occasionally, until the onions are translucent and the veggies start to soften.
Add the minced garlic and dried thyme, then cook for another minute until fragrant.
Step 3: Add Beans and Broth
Next, add your soaked (or canned) lima beans to the pot. Pour in the vegetable broth, and stir everything together.
Bring it all to a boil, then reduce the heat to low and let it simmer gently. If you’re using dried beans, simmer for about 1 to 1.5 hours until the beans are tender. Canned beans only need about 15-20 minutes to blend the flavors.
Step 4: Blend It Up
Once the beans and veggies are nice and soft, it’s time for the magic. Use an immersion blender right in the pot to puree the soup until it’s creamy and smooth.
No immersion blender? No problem! Carefully transfer the soup in batches to a regular blender, then pour back into the pot.
If you want your soup chunkier, you can blend just half and stir the rest in.
Step 5: Season and Add Cream (Optional)
Taste your soup and season with salt and pepper. If you want it richer, stir in a splash of cream or coconut milk.
Heat gently for a few more minutes, but don’t let it boil once you add cream—it might curdle.
Step 6: Serve and Enjoy!
Pour your creamy lima bean soup into bowls, garnish with some fresh parsley or a drizzle of olive oil if you like. Maybe add some crusty bread or a side salad for a full meal.
Tips for Making Your Lima Bean Soup Even Better
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Use fresh herbs: If you have fresh thyme or rosemary, they add amazing fragrance.
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Add a bit of heat: A pinch of cayenne or smoked paprika can give your soup a gentle kick.
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Make it vegan: Use olive oil instead of butter and coconut milk or cashew cream instead of dairy cream.
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Add greens: Stir in some chopped spinach or kale near the end for extra nutrition.
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Make it ahead: This soup tastes even better the next day! Store leftovers in the fridge and reheat gently.
Why This Soup Works in Every Season
You might think creamy soups are just for winter, but lima bean soup is surprisingly versatile. In cooler months, it warms you up and fills you up. In warmer months, you can serve it slightly chilled or at room temperature for a light but creamy dish.
It’s also a great way to get a healthy dose of fiber and plant protein anytime you want. Plus, it’s without gluten and can be made without dairy — so lots of people can enjoy it.
Final Thoughts
Creamy lima bean soup is one of those dishes that feels fancy but is actually super simple to make. It’s healthy, comforting, and can be tailored to your taste and diet.
So next time you want something soothing and satisfying, grab some lima beans and give this recipe a try. I promise, you’ll love how creamy and delicious it turns out. And hey, it’s always nice to have a recipe that feels like a warm hug in a bowl — no matter the season.
