Ham Lima Bean Soup

There is something deeply comforting about a pot of Ham and Lima Bean Soup simmering slowly on the stove, filling the kitchen with the warm, savory aroma of smoky ham and earthy beans. This is the kind of soup that feels like a hug on a cool day—a true American country classic born from simple, honest ingredients and patient, unhurried cooking. Tender chunks of cooked ham mingle with creamy lima beans and a trio of aromatic vegetables, all bathed in a rich, low-sodium broth seasoned with thyme and a hint of black pepper. Whether you are feeding a hungry family or simply craving something wholesome and satisfying, this rustic soup delivers every single time.

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Lima beans have a long and storied history in American home cooking, and when paired with smoky, diced ham they become something truly special. The secret to this soup's velvety, satisfying texture lies in soaking the dried lima beans overnight, allowing them to soften gradually so they emerge from the pot perfectly creamy—never chalky or undercooked. The vegetables—onion, carrots, and celery—form the classic aromatic base that gives the broth its golden depth, while garlic, dried thyme, and a single bay leaf weave in layers of subtle, herbal warmth. This is slow food at its finest: minimal effort, maximum reward.

Ingredients

• Meats: 2 cups (about 300 g) cooked ham, diced
• Beans: 2 cups (about 350 g) dried lima beans, soaked overnight and drained
• Vegetables: 1 large onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced
• Liquids: 8 cups (2 liters) low-sodium chicken or vegetable broth; 1 bay leaf
• Seasonings: 1 teaspoon dried thyme; ½ teaspoon black pepper; salt, to taste
• Optional: 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the beans

Rinse and drain the soaked lima beans thoroughly under cold running water.

Step 2: Sauté the vegetables

In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until softened.

Step 3: Add garlic

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4: Combine and bring to a boil

Add the ham, lima beans, broth, bay leaf, thyme, and black pepper. Bring the pot to a boil over medium-high heat.

Step 5: Simmer until tender

Reduce heat to low and simmer, uncovered, for 1 hour 15 minutes, stirring occasionally, until the beans are completely tender.

Step 6: Season and finish

Remove the bay leaf. Taste the soup and adjust salt as needed.

Step 7: Serve

Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve hot.

Zusatztipps für die Zubereitung

Für das beste Ergebnis sollten die Limabohnen unbedingt über Nacht eingeweicht werden, damit sie beim Kochen gleichmäßig weich werden und eine cremige Textur entwickeln. Verwenden Sie eine schwere Suppenpot oder einen Dutch Oven, der die Hitze gleichmäßig verteilt und ein langsames, schonendes Köcheln ermöglicht. Rühren Sie die Suppe gelegentlich um, damit die Bohnen nicht am Boden ansetzen. Verwenden Sie eine natriumarme Brühe, damit Sie die Salzmenge am Ende selbst kontrollieren können—insbesondere da der Schinken bereits Salz mitbringt.

Varianten und Anpassungen

Für eine vegetarische Variante lassen Sie den Schinken weg und fügen Sie stattdessen einen Teelöffel geräuchertes Paprikapulver hinzu, um die rauchige Tiefe zu erhalten. Geräucherter Truthahn kann ebenfalls als leichtere Alternative zum Schinken verwendet werden und verleiht der Suppe einen milderen, delikateren Geschmack. Wer eine dickere Konsistenz bevorzugt, kann einen Teil der gekochten Bohnen mit einem Kartoffelstampfer oder einem Stabmixer pürieren und wieder in den Topf einrühren.

Serviervorschläge

Diese herzhafte Suppe schmeckt wunderbar mit einem Stück knusprigem Brot oder frisch gebackenem Maisbrot, das die reichhaltige Brühe perfekt aufsaugt. Ein einfacher grüner Salat als Beilage macht daraus ein vollständiges und ausgewogenes Mahlzeiterlebnis. Frische Petersilie als Garnitur setzt einen hellen, frischen Akzent, der die erdigen Aromen der Suppe wunderbar abrundet. Servieren Sie die Suppe direkt aus dem Topf, damit sie so lange wie möglich heiß und dampfend bleibt.

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Ham and Lima Bean Soup is the kind of recipe that earns a permanent place in your kitchen repertoire—simple enough for a weeknight yet satisfying enough to serve to guests on a cold weekend afternoon. With just a handful of wholesome ingredients, a large pot, and a little patience, you can create a bowl of pure comfort that nourishes both body and soul. Each ladle-full carries the warmth of a classic American kitchen tradition, and every bite reminds you that the best cooking is never complicated—it is simply honest, generous, and made with care. Enjoy every spoonful.

Recipe FAQs

→ How should I prepare the dried lima beans?

Soak dried lima beans overnight and drain before cooking to help them soften evenly and reduce cooking time.

→ Can smoked turkey replace ham in this dish?

Yes, smoked turkey offers a lighter flavor while maintaining the smoky depth traditionally provided by ham.

→ What vegetables are best for this simmered blend?

Onion, carrots, celery, and garlic create a classic mirepoix base that adds sweetness and aroma.

→ How long should the soup simmer for optimal flavor?

Simmer uncovered for about 1 hour 15 minutes until lima beans are tender and flavors meld.

→ What seasonings enhance this dish's rustic profile?

Dried thyme, black pepper, and a bay leaf infuse warmth and subtle herbal notes throughout.

→ Is this suitable for gluten-sensitive diets?

Yes, as long as the broth and ham labels confirm no gluten or additives.