Hamdi Saidani This Pioneer Woman Lima Bean Soup is a hearty and classic recipe, which is made with dried lima beans and leeks. It’s the perfect comfort food recipe, ready in about 4 hours, including soaking time.
Pioneer Woman Lima Bean Soup Ingredients
- 1 pound dry large lima beans
- 8 cups water
- 2 tablespoons olive oil
- 4 carrots (chopped)
- 2 leeks (white bulb only, chopped)
- 2 tablespoons minced shallots
- 2 stalks celery (chopped)
- 8 cups chicken broth (two 32 ounce cartons)
- Salt & pepper (to taste)
How To Make Pioneer Woman Lima Bean Soup
- Soak the beans: Place the lima beans in a large pot, cover with 8 cups of hot water, and bring to a boil. Boil for 5-10 minutes, then remove from the heat, cover, and let the beans soak for 2 to 2.5 hours. After soaking, drain the beans and rinse them with cold water.
- Sauté the vegetables: In a large pan, heat the olive oil over medium heat. Add the chopped carrots, leeks, shallots, and celery. Sauté until the carrots and celery are tender-crisp.
- Simmer the soup: Return the drained and rinsed beans to a large pot. Add the 8 cups of chicken broth and the sautéed vegetables. Stir to combine, bring to a simmer, then reduce the heat to low.
- Cook until tender: Cover and let the soup simmer for 1.5 hours, stirring frequently, until the beans are very tender. Season with salt and pepper to your liking before serving.
Recipe Tips
- How to get a thicker soup? The recipe notes suggest a few great tricks. You can start with only 6 cups of broth and add more later if needed. For a creamier texture, you can use a potato masher to smash some of the beans directly in the pot, or use an immersion blender to briefly puree a portion of the soup.
- Can I use canned beans for a shortcut? Yes. To save time, you can use about 4 cans (15-oz each) of lima beans, drained and rinsed. You can reduce the final simmering time to just 30-40 minutes.
- Can I make this vegetarian? Absolutely. To make a vegetarian version, simply substitute the chicken broth with an equal amount of good-quality vegetable broth.
- Do I have to soak the beans? Yes, for large dried beans like limas, soaking is a crucial step. It helps them to cook more evenly and in a reasonable amount of time, and also makes them easier to digest.
What To Serve With Lima Bean Soup
This hearty soup is a complete meal, but it’s even better with a classic side.
- A slice of warm, crusty cornbread with butter
- A simple grilled cheese sandwich for dipping
- Saltine or oyster crackers
- A crisp green salad
How To Store Lima Bean Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits, and the flavors will continue to meld.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Lima Bean Soup Nutrition Facts
- Serving Size: 1 serving
- Calories: 280 kcal
- Fat: 5g
- Carbohydrates: 42g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are leeks and how do I clean them?
Leeks are in the same family as onions but have a milder, sweeter flavor. They are notorious for trapping grit between their layers. The best way to clean them is to chop them first, then place the pieces in a bowl of cold water. Swish them around to dislodge any dirt, then lift the clean leeks out, leaving the grit behind.
Can I use a different kind of bean?
Yes. If you don’t have large lima beans, this soup would also be delicious with Great Northern beans or navy beans.
Can I make this in a slow cooker?
Yes. After soaking the beans, sauté the vegetables as directed. Then, add all the ingredients to a slow cooker and cook on low for 6-8 hours, or until the beans are very tender.
Try More Pioneer Woman Recipes:
- Pioneer Woman Meatball Soup Recipe
- Pioneer Woman Potsticker Soup Recipe
- Pioneer Woman Mulligatawny Soup Recipe
Pioneer Woman Lima Bean Soup Recipe
Description
A hearty, healthy, and comforting soup made from scratch with dried lima beans, leeks, and carrots, perfect for a cozy meal.
Ingredients
Instructions
- Quick-soak the beans: Boil beans in 8 cups of water for 5-10 minutes. Remove from heat, cover, and let stand for 2-2.5 hours. Drain and rinse.
- In a large pan, sauté the carrots, leeks, shallots, and celery in olive oil until tender-crisp.
- In a large pot, combine the soaked beans, chicken broth, and the sautéed vegetables.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring frequently.
- Season with salt and pepper to taste before serving.
Notes
- u003cliu003eThe quick-soak method is a great alternative to an overnight soak.u003c/liu003eu003cliu003eFor a thicker soup, use less broth or mash some of the beans at the end of cooking.u003c/liu003eu003cliu003eThis soup is naturally vegetarian if you use vegetable broth instead of chicken broth.u003c/liu003eu003cliu003eThe soup tastes even better the next day, making it great for leftovers and meal prep.u003c/liu003e
