Hey there, soup lovers!
Are you in the mood for something warm and cozy? I’ve got the perfect recipe for you.
Today, I’m sharing my delicious Christmas Lima Bean Soup.
It’s hearty, flavorful, and packed with good-for-you ingredients.
Plus, it’s a great way to impress your friends and family during the holidays.
So grab your pot, and let’s get cooking!
Possible Ingredient Alternatives
Large dried lima beans can be replaced with cannellini or navy beans for a similar texture and nutritional profile. These alternatives cook more quickly, so reduce simmering time by about 15-20 minutes. For a lower-carb option, use chopped cauliflower florets, adjusting cooking time to about 15 minutes total. Sweet potatoes can be substituted with butternut squash or pumpkin for a similar sweetness and texture. These alternatives may cook slightly faster, so check for doneness a few minutes earlier. Maple syrup can be replaced with honey or agave nectar for different sweetness profiles. Use slightly less honey or agave, as they are sweeter than maple syrup. For a sugar-free option, try a small amount of stevia or monk fruit sweetener, adjusting to taste.
| Preparation Time | 480-480 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 600-660 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 40-50 g
- Fat: 25-30 g
- Carbohydrates: 150-180 g
Ingredients
For the soup base:
- 1 bay leaf
- 2 tbsp olive oil (I use Colavita extra virgin olive oil)
- 4 garlic cloves (minced for best flavor)
- 3 tbsp pure maple syrup (adds a subtle sweetness)
- kosher salt
- 1 lb large dried lima beans
- 1 large carrot (diced into 1/4-inch pieces)
- 2 celery stalks (diced into 1/4-inch pieces)
- 1 large yellow onion (finely diced)
- 6 fresh sage leaves
- ground black pepper (freshly ground preferred for more flavor)
- 10 cups vegetable broth
- 4 sprigs fresh thyme
- 1 leek (white and light green parts only, thinly sliced)
For the sweet potatoes:
- 2 sweet potatoes (peeled and cut into 1/2-inch cubes)
For the topping:
- chopped parsley (freshly chopped for garnish)
Step 1: Prepare the Lima Beans
The night before you plan to make the soup, place the lima beans in a bowl and cover them with a few inches of cool water.
Allow the beans to soak overnight.
The next day, drain and rinse the beans thoroughly before beginning the soup preparation.
Step 2: Preheat the Oven
Set your oven to preheat at 400°F.
This will be used later for roasting sweet potatoes while your soup simmers, ensuring everything is ready around the same time.
Step 3: Sauté the Vegetables and Begin the Soup
In a large pot, heat olive oil over medium heat.
Add the celery, carrot, leek, and onion, and sauté until they are tender.
Add the garlic, sage, thyme, and bay leaf, and sauté for another minute to release their flavors.
Then, incorporate the drained lima beans and vegetable stock, bringing the mixture to a boil.
Reduce the heat to medium-low and skim off any foam that surfaces while cooking.
Step 4: Simmer the Soup
Cover the pot with the lid slightly ajar and allow the soup to simmer, stirring occasionally, for about 2 hours or until the beans are very tender.
In the last half hour of cooking, or once the beans are softened but still slightly crunchy in the middle, add 1 1/2 teaspoons of salt.
Remove and discard the bay leaf and any thyme sprigs before serving.
Step 5: Roast the Sweet Potatoes
While the soup is simmering, prepare the sweet potatoes.
Prick them all over with a fork and place them on a foil-lined baking sheet.
Roast them in the preheated oven until soft, about 1 hour.
Once they are cooked and cool enough to handle, you can proceed to serve them with the soup as a delicious complement.
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