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This is a lima bean soup with a thick, creamy tomato broth that’s nourishing and economical. It makes a delicious meatless family meal, extremely simple to make, full of flavor and plant-based protein.
It’s hearty, filling, perfect to serve with crusty rolls or easy !
At The Clever Meal we love beans and all year round. From this luscious and to Mediterranean and .
It’s great turning a can of beans and a few pantry staples into a delicious meal!
And when it comes to bean soup recipes, let’s remember that simple does not equal boring. This simple lima bean soup recipe is anything but that!
You’ll love the size and the creamy texture of the chunky lima beans (aka butter beans). They’re cooked in a rich tomato broth infused with paprika and herbs, so delicious and thick that all you need is crusty bread to dunk in.
And if you’ve decided that lima bean soup is for dinner tonight, double the ingredient to make a big batch. It freezes well, it’s gluten-free, inexpensive and makes a wonderful healthy meal.
That’s why we love beans!:)
List of the ingredients
- Lima beans aka butter beans (but any beans will work).
- Tomato sauce and paste
- Herbs: thyme, rosemary, sage, oregano, bay leaf, parsley
- Paprika
- Onion
- Garlic
- Vegetable broth
- Extra virgin olive oil
- Salt & pepper
How to make lima bean soup
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- Soak the dried beans overnight, cook them until half tender and drain.
- Saute’ the diced onion in olive oil until soft and translucent.
- Stir in herbs, garlic and paprika.
Recipe notes
Are lima beans and butter beans the same?
Essentially yes, they’re the same type of beans. Lima beans, butter beans, dried lima beans, large limas, these large lovely beans go by a host of different names but they’re all varieties of lima beans.
Lima bean soup ingredients
Beans: the recipe uses dried lima beans, but my UK readers can use canned butter beans for their convenience, easier to find here in the UK.
However, feel free to make this soup with any type of white beans if you wish: cannellini, navy, great northern beans work just fine.
Onion and garlic: they make the flavor base. You’re more than welcome to add some diced carrot and celery and start with a proper
Tomato sauce: aka tomato passata (for my UK/Australian readers). The rich smooth texture makes this soup more luscious. My fav brand is
Herbs: the recipe uses a mix of convenient dried herbs and fresh parsley. Feel free to use the herbs that you have in the pantry, but try to not skip the lovely fresh parsley which brings fresh aromatic flavor.
Spices: paprika adds color and a subtle earthiness, it works so well with tomato broth and beans.
Broth: I used low-sodium vegetable broth, but you can use your favorite broth if you wish, just make sure you adjust the seasoning to taste.
Olive oil: you can use regular olive oil to saute’ the onion, but make sure to serve the soup with a drizzle of extra virgin olive oil, it’s absolutely the best!
Salt & pepper: for flavor, of course! Add more salt or pepper if you need to adjust the seasoning.
If you love beans…
Here are some of our favorite bean recipes to make fabulous weeknight meals:
If you look for more soups…
Vegetarian soups are so delicious, easy to put together, and inexpensive. Here are some of my favorite recipes:
If you make this lima bean soup, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Lima Bean Soup
This is a lima bean soup with a thick, creamy tomato broth that’s nourishing and extremely economical. It makes adelicious meatless family meal, extremely simple to make and full of flavor and plant-based protein.
Ingredients
- 1 Tablespoon extra virgin olive oil, plus more for serving
- 1 onion, diced
- 1 garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon
- ½ teaspoon dried rosemary
- ¼ teaspoon thyme
- 1 teaspoon paprika
- 1 ½ cup dried lima beans or butter beans (or 2 cans -14oz/400 gr each – drained)
- 1 cup (240 ml) tomato passata
- 1 Tablespoon tomato paste (optional)
- 2 ¼ cups (560 ml)
- ¾ teaspoon fine salt, plus more to taste
- ⅛ teaspoon black pepper
- 2-3 Tablespoons chopped parsley
Instructions
- Firstly, soak the dried beans overnight in a large bowl with plenty of cold water. The next day, drain the beans and place them in a pot with enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain and set aside.
- Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the onion and cook, stirring often, until the onion is turning translucent (5 minutes).
- Add garlic, dried herbs, paprika and stir to enhance all the flavors for about 1 minute.
- Stir in the beans, tomato sauce, broth, tomato paste, bay leaf, salt and pepper. Raise the heat and bring to the boil. Then reduce to maintain a gentle simmer, cover the pot, and cook for 30 minutes. Stir occasionally.
- Optional step: turn the heat off and let it cool slightly. Then transfer 2 cups of the soup to a stand blender, whizz until smooth and return it to the pot (an immersion blender works fine, but make sure you blend the soup partially, not all of it). And be careful because it's still hot.
- Stir in the chopped parsley, toss until well combined, taste and adjust the seasoning to your taste if needed. Serve with a drizzle of extra virgin olive oil, crusty bread, and a pinch of chilli flakes if you wish. Enjoy!
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