Lima Bean Soup with Ham
This Lima Bean Soup with Ham is rich, hearty, and full of comforting flavors. Creamy lima beans, smoky ham, and a flavorful broth come together for a one-pot meal that’s perfect for any season.
Equipment
- Large pot For cooking the soup
- Mixing bowl For soaking the beans
- Ladle For serving the soup
Ingredients
- 2 cups dried lima beans soaked overnight
- 6 cups chicken broth low sodium preferred
- 1 small onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery sliced
- 1 cup ham diced, or use ham hock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground
- 1 tablespoon olive oil for sautéing
- 1 tablespoon lemon juice for brightness, optional
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery until softened and fragrant.
- Stir in the diced ham or ham hock, cooking for a few minutes to release its smoky flavor.
- Pour in the chicken broth, add the soaked lima beans, bay leaves, and dried thyme. Bring to a boil, then reduce heat to low and let simmer for about 90 minutes.
- If using a ham hock, remove it, shred the meat, and return it to the pot.
- Season with salt, pepper, and a squeeze of lemon juice if desired. Adjust seasoning to taste.
- Ladle into bowls and serve warm.
Notes
- For a richer broth, use homemade stock instead of store-bought.
- To make it thicker, mash some of the beans towards the end of cooking.
- This soup tastes even better the next day as the flavors develop.
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