|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 5g||16%|
|Total Sugars 5g|
|Vitamin C 16mg||79%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lima beans are a popular ingredient in the Southern United States and you'll find them in many classic Southern dishes, like in our delicious soup. Onion, carrots, and fresh and dried herbs make the flavorful base for the soup, while smokey and succulent ham adds flavor and texture. Serve with cornbread, biscuits, or crusty bread on the side for a belly-warming meal, or pair with a light salad for a nutritious dinner.
Frozen baby lima beans are the best choice for this soup, but cooked dried baby lima beans are a good option as well. If you're using dried baby lima beans, make sure they are soaked and cooked prior to adding them into the soup.
Packed with fiber and protein, lima beans are an easy and nutritious food to add to your weekly menu, and a delicious one too when made into side dishes or as part of main dishes, like our hearty and filling soup. Eating a serving of lima beans provides great nutrients: a cup of frozen lima beans has just 216 calories, but 12 grams of protein, almost 10 of fiber, and 3.6 grams of iron, making for almost a quarter of the recommended daily intake of this mineral.
1/4 cup butter
1 1/2 cups onion, chopped
1 cup carrots, diced
1 1/2 teaspoons garlic powder, minced; or 1 1/2 teaspoons garlic powder
1 tablespoon lemon juice
1 teaspoon unsalted garlic and herb seasoning
1 1/2 cups ham, diced
10 ounces baby lima beans, frozen
1/2 cup fresh parsley, chopped
2 teaspoons dried marjoram
4 cups water, or unsalted chicken or vegetable stock
Salt and pepper to taste
Gather the ingredients.
Melt the butter in a Dutch oven or heavy stockpot over medium heat. When the butter is hot and the foaming has subsided, add the onions and carrots. Sauté for about 5 to 7 minutes, or until the onions are soft and just begin to brown, stirring frequently.
Add the garlic, lemon juice, and herb seasoning. Continue cooking for 2 minutes.
Add the ham, frozen lima beans, parsley, and marjoram. Top with the water or stock.
Bring the ham and lima bean soup to a boil. Reduce the heat, cover, and simmer 20 minutes, stirring occasionally.
Taste the soup and season with salt and freshly ground black pepper, as needed. Serve hot.
How to Cook Dried Lima Beans
For uncooked dried beans:
- Rinse about 1/2 pound of lima beans and pick them over, removing malformed and damaged beans. Put the beans in a stockpot and cover them with about 4 cups of water.
- Cover and let stand for about 6 to 8 hours, or overnight.
- Drain the beans and cover with 4 cups of freshwater.
- Bring to a boil, reduce the heat to low, and simmer for about 45 minutes to an hour, or until tender. Drain and use in the soup.
Substitutions and Add-On Ingredients
- Add 1/2 cup of diced celery, diced rutabaga, or fresh or frozen corn kernels.
- Replace the ham with leftover corned beef or diced smoked sausage.
- Add about 1/2 cup of diced cooked bacon before serving for extra flavor and crunch.
- Omit the ham or any meat and use water or vegetable stock for your liquid to make a vegetarian and vegan-friendly version. Sprinkle Parmesan or vegan parmesan on top before serving.
- Substitute marjoram with dried oregano, but use only 1 teaspoon. Or replace the marjoram with about 1 1/2 teaspoons of dried leaf thyme.
Lima Beans, Frozen. FoodData Central. United States Department of Agriculture.