This savory Pioneer Woman Lima Bean Soup recipe includes an abundance of veggies, such as corn, greens, buttery baby potatoes, and fresh herbs. It is vegan, but it is simple to modify by adding your preferred protein to make it a more substantial meal.
Additionally, it is simple to prepare and can be done in just more than a quarter of an hour.
Why We Love This Recipe
- Quick and easy: With only a few minutes of prep and about 30 minutes in the pot, this lima bean soup is ideal for a quick weeknight meal.
- Meal prep friendly: This soup keeps nicely in the refrigerator for up to 5 days, and it freezes beautifully for months.
- Vegan: This soup is vegan by default, but can be altered to suit your tastes.
- Vegetable-heavy: excellent method to eat more veggies and yet feel full.
Pioneer Woman Lima Bean Soup Ingredients
- Lima beans: To make this dish, we use baby lima beans that are readily accessible in the freezer section of most supermarkets. Dried lima beans, if used, need to be rehydrated before being added to the soup.
- Potatoes: Young red or yellow baby potatoes work best. Because they’re small, chop them in half before adding them to the soup. Thin skin and creamy meat make them delightful and filling soup ingredients. In place of baby potatoes, dice Yukon gold potatoes more finely. Use fingerling potatoes instead.
- Corn: Corn is most convenient to use when it is frozen, although fresh corn can be substituted when available. Corn that has been roasted over a fire is another option.
- Greens: Pioneer Woman Lima Bean Soup features spinach, but feel free to swap in your favorite leafy green, such as kale or swiss chard.
How To Make Pioneer Woman Lima Bean Soup
- In a large pot over medium heat, melt 3 tablespoons of butter. Sauté the onion for 5-6 minutes, stirring occasionally.
- Cook for another 2-3 minutes after adding the garlic and celery. Stir in the potatoes, salt, and pepper. Cook, stirring occasionally, for 4-5 minutes, or until potatoes begin to soften slightly.
- Combine the broth, lemon juice, and bay leaves in a mixing bowl. Bring the soup to a boil, then cover and reduce to low heat for 10 minutes.
- Stir in the lima beans, corn, chopped greens, parsley, and thyme after 10 minutes. Cook for another 20 minutes, or until the potatoes are fork tender. Stir in the last tablespoon of butter. Adjust the salt and pepper to taste.
What To Serve With Lima Bean Soup?
- Mexican Cornbread Casserole
- Pioneer Woman Salsa
- Mexican Street Tacos With Carne Asada
- Baked Broccoli
- Baked Sweet Potato
- Mexican Street Corn Salad
How To Reheat Lima Bean Soup?
You may reheat your Lima Bean Soup in the microwave by stirring it every 30 seconds, or you can do it in a saucepan on the stovetop by adding a splash of water and heating it slowly.
Recipe Tips
- Shredded rotisserie chicken, spicy or sweet chicken sausage or even ham are all good options for those who aren’t vegan (which is common with lima bean soup). Try this tofu “chicken” flavored with poultry seasoning if you’re looking to up the protein without straying from a vegan diet.
- Lima Bean Soup can be stored for up to 5 days in the refrigerator if allowed to cool to room temperature first. Heat again in a small pot set over medium heat.
- To store Lima Bean Soup in the freezer, wait until it has cooled to room temperature before transferring it to an airtight container. Keep frozen for as long as 6 months. Defrost in the fridge overnight, then reheat in a pot on the stove over medium heat.
Try More Recipes:
Pioneer Woman Lima Bean Soup Nutrition Facts
Amount Per Serving
- Calories 150
- Total Fat 4.9g
- Saturated Fat 2.7g
- Trans Fat 0.1g
- Cholesterol 16mg
- Sodium 133mg
- Potassium 479mg
- Total Carbohydrate 19g
- Dietary Fiber 6.1g
- Sugars 3g
- Protein 8.7g
- Vitamin A 19%
- Vitamin C 3%
- Calcium 3%
- Iron 12%
Nutrition Facts Source: Source
Pioneer Woman Lima Bean Soup
Description
This savory Pioneer Woman Lima Bean Soup recipe includes an abundance of veggies, such as corn, greens, buttery baby potatoes, and fresh herbs. It is vegan, but it is simple to modify by adding your preferred protein to make it a more substantial meal.
Ingredients
Instructions
- In a large pot over medium heat, melt 3 tablespoons of butter. Sauté the onion for 5-6 minutes, stirring occasionally.
- Cook for another 2-3 minutes after adding the garlic and celery. Stir in the potatoes, salt, and pepper. Cook, stirring occasionally, for 4-5 minutes, or until potatoes begin to soften slightly.
- Combine the broth, lemon juice, and bay leaves in a mixing bowl. Bring the soup to a boil, then cover and reduce to low heat for 10 minutes.
- Stir in the lima beans, corn, chopped greens, parsley, and thyme after 10 minutes. Cook for another 20 minutes, or until the potatoes are fork tender. Stir in the last tablespoon of butter. Adjust the salt and pepper to taste.
Notes
- Shredded rotisserie chicken, spicy or sweet chicken sausage or even ham are all good options for those who aren’t vegan (which is common with lima bean soup). Try this tofu “chicken” flavored with poultry seasoning if you’re looking to up the protein without straying from a vegan diet.
- Lima Bean Soup can be stored for up to 5 days in the refrigerator if allowed to cool to room temperature first. Heat again in a small pot set over medium heat.
- To store Lima Bean Soup in the freezer, wait until it has cooled to room temperature before transferring to an airtight container. Keep frozen for as long as 6 months. Defrost in the fridge overnight, then reheat in a pot on the stove over medium heat.
Pioneer Woman Lima Bean Soup
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 2.7g14%
- Trans Fat 0.1g
- Cholesterol 16mg6%
- Sodium 133mg6%
- Potassium 479mg14%
- Total Carbohydrate 19g7%
- Dietary Fiber 6.1g25%
- Sugars 3g
- Protein 8.7g18%
- Vitamin A 19 IU
- Vitamin C 3 mg
- Calcium 3 mg
- Iron 12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.