5 hrs 10 mins
Debbie in New Jersey's Note:
This soup really doesn't taste like lima beans at all, so don't let it's name scare you off.It's a delicious thick soup similar to pea soup and an old family favorite (especially during the winter). I come from a large family and we need to make one large pot of soup for dinner (hopefully with leftovers). It should be renamed though to "clog your arteries soup"
My Private Note
Units: US | Metric
- 1Place rinsed lima beans and 2 quartered onions in a 6 quart pot.
- 2Fill with water until 2 inches from top.
- 3Bring to boil over medium heat.
- 4Once soup comes to boil, reduce heat and simmer 4 hours, stirring occasionally, replacing water as needed to keep at 2 inches from top of pot.
- 5After 4 hours place diced potatoes to soup and continue to simmer 1 more hour.
- 6Brown bacon pieces in frying pan, reserving all drippings.
- 7Slowly add browned bacon pieces and 3/4 of drippings to soup.
- 8Stir flour to remaining drippings in frying pan and stir till smooth.
- 9Add flour and dripping mixture to soup and stir well.
- 10Salt and pepper to taste, simmer for 5 minutes and serve.
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Nutritional Facts for Lima Bean Soup
Serving Size: 1 (135 g)
Servings Per Recipe: 25
- Amount Per Serving
- % Daily Value
- Calories 253.8
- Calories from Fat 148
- Total Fat 16.4 g
- Saturated Fat 5.4 g
- Cholesterol 24.7 mg
- Sodium 308.0 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 2.1 g
- Sugars 1.0 g
- Protein 6.5 g
The following items or measurements are not included: