Ham and Lima Bean Soup (Printable version)

Hearty blend of ham, lima beans, and vegetables simmered for a comforting, rustic dish.

# 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

# Steps to follow:

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

# Expert tips:

01 -
  • It fills your kitchen with the kind of aroma that makes everyone ask what's cooking, then want to stay for dinner.
  • One pot, minimal fuss, and it gets better as it sits—perfect for meal prep or feeding unexpected guests.
  • The creamy beans and tender ham create this natural richness without heavy cream, making you feel nourished rather than sluggish.
02 -
  • Don't rush the initial sauté of vegetables; those 5 minutes build a flavor foundation that makes the whole soup taste richer and more developed.
  • If your beans are still firm after an hour and a quarter, give them another 15 minutes—older beans sometimes need extra time, and there's no shame in letting them cook until they're truly tender.
03 -
  • If you forget to soak your beans the night before, do a quick soak: cover them with water, bring to a boil for 2 minutes, then let them sit off heat for an hour before draining and proceeding as normal.
  • Taste as you go and add salt gradually—ham and broth both contribute saltiness, so you often need far less than recipes suggest, and you can always add more but you can't take it out.
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