Cream Of Lima Bean Soup

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
A velvety, rustic soup made from scratch with dried beans, root vegetables, and a rich roux base.
Cream of Lima Bean Soup recipe image

This classic Cream of Lima Bean Soup is the ultimate comfort food for chilly evenings. By starting with dried lima beans, you unlock a deep, earthy flavor that canned versions simply cannot match. The beans are simmered until tender, then pureed into a smooth base. A savory roux made with butter, flour, and paprika thickens the soup, while sautéed onions and carrots add sweetness and texture. Finished with a splash of cream or milk, this dish offers a luxurious, velvety mouthfeel. It is hearty enough to be a main course yet light enough for a starter. Perfect for cozy nights in, this vegetarian-friendly soup is easy to prepare and freezes beautifully for meal prep.

Cream of Lima Bean Soup recipe image
Print Recipe

Cream Of Lima Bean Soup

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 241.4

Description

This classic Cream of Lima Bean Soup is the ultimate comfort food for chilly evenings. By starting with dried lima beans, you unlock a deep, earthy flavor that canned versions simply cannot match. The beans are simmered until tender, then pureed into a smooth base. A savory roux made with butter, flour, and paprika thickens the soup, while saut&# 195;©ed onions and carrots add sweetness and texture. Finished with a splash of cream or milk, this dish offers a luxurious, velvety mouthfeel. It is hearty enough to be a main course yet light enough for a starter. Perfect for cozy nights in, this vegetarian-friendly soup is easy to prepare and freezes beautifully for meal prep.

Ingredients

Directions

  1. Rinse the dried lima beans thoroughly and soak them in plenty of cold water overnight.
  2. Drain the soaked beans and place them in a large pot with 6 cups of fresh cold water.
  3. Cover the pot and bring to a boil, then reduce heat to low and simmer gently until the beans are very tender, about 1.5 to 2 hours.
  4. Once tender, drain the beans, reserving some liquid if needed, and rub them through a sieve or food mill to create a smooth puree.
  5. In a separate saucepan, melt 2 tablespoons of butter over medium heat.
  6. Add the diced onions and carrots to the melted butter and sauté for about 5 minutes until softened.
  7. Remove the sautéed vegetables from the pan and set them aside on a plate.
  8. In the same saucepan with the remaining hot butter, whisk in the flour, salt, and paprika.
  9. Cook the flour mixture, stirring constantly, until it turns a light golden brown to make a roux.
  10. Slowly pour the hot bean puree into the roux, whisking vigorously to prevent lumps.
  11. Bring the mixture to a gentle boil, then stir in the cream or milk and the remaining 2 tablespoons of butter.
  12. Return the sautéed onion and carrot mixture to the pot.
  13. Heat through gently without boiling vigorously to prevent curdling, stirring until well combined.
  14. Taste and adjust seasoning if necessary, then serve immediately while hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 241.4kcal
% Daily Value *
Total Fat 13.3g21%
Saturated Fat 8.1g41%
Cholesterol 33.5mg12%
Sodium 5070.6mg212%
Total Carbohydrate 27.9g10%
Dietary Fiber 5.7g23%
Sugars 11.9g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lima bean, creamy soup, dried beans, vegetarian, comfort food, roux, onion, carrot, paprika, buttermilk, homemade, winter recipe, pureed soup, meal prep, dairy, flour, butter, simmered, rustic, healthy dinner
Recipe Card powered by WP Delicious