Description
A creamy, protein-rich American soup made with gently slow-cooked lima beans, carrots, celery, and vegetable broth. Tender beans and earthy veggie flavors deliver a deeply comforting meal with no effort.
Ingredients
1.5 cups dried lima beans, Rinse before use. For canned, reduce cook time to 4–5 hours on low.
3 medium carrots, diced. Use parsnips for a sweeter twist.
4 stalks celery, chopped. Substitute with zucchini if undercooking is a concern.
6 cups vegetable broth, Use homemade for richer flavor. Low-sodium option available.
3 cloves garlic, minced. Fresh yields better taste than powder.
1 tbsp fresh parsley. Fresh preferred. Dried reduces potency by 50%.
1 tsp salt. Adjust to taste. Canned beans may require less.
Instructions
Rinse lima beans under cold water, picking out debris. Drain.
Peel and dice carrots into 1/2″ cubes. Chiffonade celery into 1/2″ pieces.
Combine broth, lima beans, carrots, celery, garlic, parsley, and salt in the slow cooker.
Stir to distribute ingredients evenly. Cover and set to low.
Cook 8–9 hours or until beans are tender.
Pause and test lima beans for doneness. They should yield to a fork but retain slight firmness.
Blend 20% of the soup using an immersion blender for a silky texture, or leave as is for rustic results.
Notes
Rinse lima beans twice to remove antinutrients that cause bitterness.
Add a bay leaf during cooking for subtle, savory undertones.
For canned lima beans, reduce cook time to 4–5 hours on low.
Storage: Refrigerate for up to 4 days or freeze for 3 months.
- Prep Time: 10
- Cook Time: 480
- Category: Trending
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 2g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
