Barbs Butter Bean Or Lima Bean Soup Recipes

BARBS BUTTER BEAN OR LIMA BEAN SOUP

Barbs Butter Bean or Lima Bean Soup image

My family loves this tasty soup. It can also be made using great northern beans. Note:I have used diced tomatoes with Jalapeno's added for a spicy flavor. Also pass the hot sauce.

Provided by Barb G.

Categories Beans

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lima beans (dried)
6 cups water, add more if needed
1/2 lb kielbasa or 1/2 lb ham
3 -4 teaspoons chicken base (McCormicks)
3/4 cup carrot, sliced
1 stalk celery, diced
1 medium onion, chopped
1 (14 ounce) can tomatoes, diced
salt and pepper
2 tablespoons flour

Steps:

Put beans into large soup pot cover with water bring to a boil for 2 minutes, turn off heat and let set for 1 hour, Drain off water.
Add the 6 cups water to the beans and bring to a boil & simmer; at this point if I an using ham or ham hocks I put them in a smaller saucepan and cook them until done.
When beans are starting to get tender add ham (& broth from ham) or Kielbasa, tomatoes, onion , carrots, celery and simmer until done.
Season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water, add to soup and simmer, check seasonings.

Nutrition Facts : Calories 206.9, Fat 10.8, SaturatedFat 3.6, Cholesterol 24.9, Sodium 569.7, Carbohydrate 19.2, Fiber 4.5, Sugar 4, Protein 9

LIMA BEAN SOUP

Lima Bean Soup image

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.

Provided by Katia

Categories Soup

Time 35m

Number Of Ingredients 15

Ingredients

1 Tablespoon extra virgin olive oil, plus more for serving
1 onion, diced
1 garlic, minced
½ teaspoon dried oregano
½ teaspoon dried sage
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) low sodium vegetable broth
¾ teaspoon fine salt, plus more to taste
⅛ teaspoon black pepper
2-3 Tablespoons chopped parsley

Steps:

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!

Nutrition Facts : Calories 238 kcal, Carbohydrate 41 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Sodium 1180 mg, Fiber 12 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

LIMA BEAN SOUP

Lima Bean Soup image

Provided by Donna St. George

Categories dinner, easy, main course

Time 7h15m

Yield 3 quarts, about 9 servings

Number Of Ingredients 14

Ingredients

5 cups fresh or frozen lima beans
3 slices bacon, cooked and crumbled into bits
2 medium potatoes, diced
3 carrots, sliced
2 ribs celery, chopped
2 small red peppers, chopped
2 small onions, chopped
3 1/2 cups chicken broth
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons dried sweet marjoram
1 cup light cream

Steps:

In a large (6 quart or larger) electric casserole, like a Crock-Pot, combine all ingredients except the light cream. Cook on low heat for 7 hours or until done. Cool slightly.
Add the cream. Stir and serve.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 19 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 498 milligrams, Sugar 6 grams, TransFat 0 grams

LIMA BEAN SOUP

Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

Ingredients

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

Steps:

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

BUTTER BEAN AND LEEK SOUP (LIMA BEANS)

Butter Bean and Leek Soup (Lima Beans) image

This is a nice filling healthy soup, you can use any dried beans you like but butter beans are our favourite. If you don't want to use stock cubes you can just use water I have made it with water and it's ok not quite as flavoursome but still tasty.

Provided by Tea Jenny

Categories Lunch/Snacks

Time 1h15m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 12

Ingredients

225 g dried butter beans (Lima beans)
1 medium leek
1 medium carrot
25 g butter
1 tablespoon olive oil
900 ml water
2 vegetable stock cubes
2 cloves garlic, chopped
2 tablespoons tomato paste
1 teaspoon yeast extract (optional)
salt and pepper
chopped parsley (to garnish)

Steps:

Pick over beans wash and soak overnight.
Chop onion and dice the carrot.
Melt the butter and oil together and saute the onion until transparent.
Drain the beans and add to the pot with the measured water and all the remaining ingredients except the parsley.
simmer for about an hour until beans are soft and adjust the seasoning.
sprinkle with parsley and enjoy.

Nutrition Facts : Calories 223.7, Fat 6.1, SaturatedFat 2.5, Cholesterol 8.9, Sodium 89.3, Carbohydrate 34.5, Fiber 8.3, Sugar 5.1, Protein 9.9

NOTHIN' MUCH LIMA BEAN SOUP

Nothin' Much Lima Bean Soup image

Want a new, great-tasting bean soup? Well, here you go -- cheap, very easy to prepare, fairly quick, and hearty flavor. This is bean soup that will stick to your ribs. I worked on this one for quite awhile and I think it's about a good as it's ever going to be -- everyone here at home likes it anyway and it's a great new way to prepare lima beans. The name? When I'm sneaking around, cooking something really good like this soup, the smell inevitably draws the curious into my kitchen and they always say, "Whatcha cookin'?" And I always respond, "Nothin' much." And then I make them wait to find out!

Provided by Bone Man

Categories One Dish Meal

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lima beans, soaked in water overnight and rinsed
4 cups water
15 ounces chicken stock
5 ounces canned ham (broken into pieces)
1 tablespoon dried parsley flakes
15 ounces diced tomatoes with juice
1 carrot, peeled and diced fine
2 scallions, trimmed and chopped
1/2 stalk celery, finely diced
1 tablespoon green pepper, diced (any kind)
1/2 teaspoon seasoning salt
1/2 teaspoon hot sauce
2 chicken bouillon cubes (I use the big Maggi ones)

Steps:

Combine all ingredients in a large cooking pot and simmer for about 3 hours, covered, stirring occasionally.
When the beans are tender, the soup is done.

Nutrition Facts : Calories 107, Fat 2.4, SaturatedFat 0.7, Cholesterol 8.5, Sodium 766.9, Carbohydrate 14.2, Fiber 3.2, Sugar 3.5, Protein 7.7

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