Ham and Lima Bean Soup (Printable)

A rustic blend of ham, lima beans, and vegetables simmered for rich, comforting flavors.

# 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

# How to make it:

01 - Rinse and drain the soaked lima beans thoroughly.
02 - In a large soup pot or Dutch oven, heat oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add diced ham, drained lima beans, broth, bay leaf, thyme, and black pepper. Bring to a boil.
05 - Reduce heat to low and simmer uncovered for 1 hour 15 minutes, stirring occasionally, until beans are tender.
06 - Remove bay leaf. Taste and adjust salt as needed.
07 - Ladle soup into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • The lima beans become so creamy and tender they practically melt on your tongue, while the ham adds a salty richness that ties everything together.
  • It's forgiving enough to make when you're tired but impressive enough to serve to people you actually care about feeding.
  • One pot, minimal cleanup, and the smell alone will make your kitchen feel like home for hours.
02 -
  • Don't skip soaking the beans overnight—cooking them from dry without soaking could take three hours or more, and they might never get properly tender.
  • If you don't have time to soak beans, there's a quick-soak method: bring them to a boil in water, turn off the heat, cover, and let them sit for one hour before draining and proceeding with the recipe.
03 -
  • If your beans are stubbornly refusing to soften after an hour, they might be old—dried beans lose their ability to cook properly after about a year, so if you're using beans from the back of the cupboard, plan for extra cooking time.
  • Save your ham bones and trimmings in the freezer; when you have a few, simmer them with water, aromatics, and herbs to make your own broth for soups like this one.
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