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Pioneer Woman Lima Bean Soup

Pioneer Woman Lima Bean Soup - recipe card
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A hearty, creamy soup with tender lima beans, aromatic vegetables, and a rich, savory broth — pure comfort in a bowl. This satisfying meal is made without pork, relying on olive oil and herbs for depth of flavor.

Ingredients

Scale
  • 1 lb dried lima beans (or 3 cans, 15 oz each, drained and rinsed)
  • 2 tbsp olive oil
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 2 celery ribs, finely diced (about 1 cup)
  • 2 medium carrots, peeled and finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 bay leaf
  • 8 cups vegetable broth (low-sodium), plus more if needed
  • 1 cup heavy cream (optional, for a creamier texture)
  • 1/4 cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. If using dried lima beans, pick over them and remove any debris. Rinse thoroughly under cold water, then place in a large bowl and cover with water by 2 inches. Soak overnight (at least 8 hours) or use the quick-soak method: bring to a boil, remove from heat, cover, and let stand for 1 hour. Drain and rinse before using.
  2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until it shimmers (about 2 minutes). Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6-8 minutes. Do not let them brown.
  3. Add the minced garlic, kosher salt, black pepper, thyme, and rosemary. Stir constantly for 1 minute until fragrant — the garlic should sizzle but not burn. This bloom the spices and builds a flavorful base.
  4. If using soaked dried beans, add them to the pot now, stirring to coat with the aromatic oil. If using canned beans, hold them — add during the last 20 minutes of simmering. The dried beans absorb the broth flavor as they cook.
  5. Pour in the vegetable broth and add the bay leaf. Stir everything together and bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer gently. Skim any foam that rises to the surface with a fine sieve if needed.
  6. Simmer the soup covered for 60-80 minutes, or until the beans are completely tender and easily mashed with a fork. If using canned beans, add them after the first 40 minutes of simmering — they need only 20 minutes to heat through and meld with the soup.
  7. Once the beans are tender (or after adding canned beans), taste and adjust seasoning with salt and pepper. If you prefer a thinner broth, add 1/2 cup more broth or water to reach your desired consistency.
  8. For a creamier texture, remove 1 cup of the soup (mostly beans and a little liquid) and puree it in a blender until smooth. Be sure to blend in batches with the lid slightly vented to release steam. Stir the puree back into the pot.
  9. If using heavy cream, pour it in now, stirring gently to incorporate. Simmer the soup on low for an additional 5 minutes to meld the flavors. Do not boil after adding cream, or it may curdle.
  10. Remove the bay leaf and discard. Let the soup stand off the heat for 5 minutes before serving to allow flavors to settle. Ladle into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or a side salad.
  11. For an oven alternative: after bringing the soup to a boil, cover the Dutch oven and transfer to a preheated oven at 325°F (163°C). Bake for 1 1/2 to 2 hours, or until beans are tender. This results in a mellower, more developed flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze in individual portions in freezer-safe containers for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 10-15 minutes). Add a splash of broth or water if the soup has thickened. Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway. The soup will thicken as it sits; adjust consistency with broth or water when reheating. Do not use pork or bacon — this recipe relies on olive oil and herbs for its savory depth.

Nutrition

Keywords: lima bean soup, pioneer woman, butter bean soup, creamy bean soup, hearty soup, vegetarian soup, no pork, comfort food, stovetop soup, lima beans

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-lima-bean-soup/