Italian Lima Bean Soup Recipes

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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

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.

LIMA BEAN SOUP



Lima Bean Soup image

Try a bowl of our Healthy Living Lima Bean Soup for a warm and tasty soup! Onion, garlic and fresh cilantro add even more flavor to this Lima Bean Soup.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 8 servings, 1 cup soup and 5 crackers each.

Number Of Ingredients 8

1/4 cup KRAFT Zesty Italian Dressing
1 can (14.5 oz) diced tomatoes with garlic and olive oil, undrained
1 large onion, chopped
2 cloves garlic, minced
1 lb. dried lima beans
1/2 cup fresh cilantro leaves
1-3/4 qt. (7 cups) water
40 round buttery crackers

Steps:

  • Heat dressing in large saucepan on medium heat. Add tomatoes, onions and garlic; cook 4 min. Stir in beans and cilantro; cook 1 min.
  • Add water; bring to boil. Cover. Cook on low heat 1 hour or until beans are tender.
  • Serve with crackers.

Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 14 g

ITALIAN-STYLE LIMA BEANS



Italian-Style Lima Beans image

This Italian-style side dish will delight lima bean lovers. Not only is it a colorful addition to the menu, the combination of flavors enhance the beans to a delightful taste. The lima beans have a bite yet are tender and perfect with the delicate flavor of the cherry tomatoes.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

3 garlic cloves, minced
1 tablespoon olive oil
2 cups cherry tomatoes, halved
2 cups frozen lima beans, thawed
2 teaspoons balsamic vinegar
1/2 teaspoon brown sugar
2 teaspoons grated lemon zest
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon minced fresh parsley, optional

Steps:

  • In a large skillet, cook garlic in oil for 1 minute. Add tomatoes and lima beans; cook for 3-5 minutes or until tomatoes soften and beans are tender. , Stir in the vinegar, brown sugar, lemon zest, oregano, salt and pepper flakes; cook 1 minute longer. Sprinkle with parsley if desired.

Nutrition Facts : Calories 99 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

LUSCIOUS LIMA BEAN SOUP



Luscious Lima Bean Soup image

Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!

Provided by Ann Caterina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h30m

Yield 9

Number Of Ingredients 9

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Steps:

  • Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
  • In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
  • In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g

RIBOLLITA (ITALIAN VEGETABLE/BEAN SOUP)



Ribollita (Italian Vegetable/Bean Soup) image

Found this recipe in a Swedish food magazine. According to them it is a soup originating from Tuscany in Italy. Agreed, it is a lot of chopping but the soup is worth it. It freezes well.

Provided by Chef Dudo

Categories     Beans

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb dried lima beans (butterbeans)
1 lb onion, finely chopped
1 lb carrot, finely chopped
1 lb celery rib, finely chopped
6 garlic cloves, finely chopped
2 tablespoons olive oil
1 lb tomatoes, peeled, deseeded and finely chopped
1 jalapeno pepper, finely chopped
1 lb spinach, shredded
10 cups broth, from beans plus water
1/2 tablespoon salt

Steps:

  • Start the day before by soaking the beans in plenty of water.
  • Drain the beans, cook them in water until soft, about 1 1/2 hour.
  • In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
  • Gently fry for about 30 minutes.
  • Add broth from the beans + water to make a total of 10 cups.
  • Add tomatoes, jalapeno pepper and spinach.
  • Add salt and cook on low fire for about 20 minutes.
  • Put the beans in the soup and cook on low fire for 40 minutes.
  • I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.

Nutrition Facts : Calories 262.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 0.8, Sodium 1823.1, Carbohydrate 45.1, Fiber 12.9, Sugar 11.5, Protein 14

LIMA BEAN SOUP



Lima Bean Soup image

This soup really doesn't taste like lima beans at all, so don't let it's name scare you off.It's a delicious thick soup similar to pea soup and an old family favorite (especially during the winter). I come from a large family and we need to make one large pot of soup for dinner (hopefully with leftovers). It should be renamed though to "clog your arteries soup"

Provided by Debbie in New Jersey

Categories     Beans

Time 5h10m

Yield 25 serving(s)

Number Of Ingredients 5

2 bags large lima beans (rinsed)
2 medium onions (peeled and quartered)
10 medium potatoes (diced)
2 lbs bacon (cut across slices to form cubes)
1 cup flour

Steps:

  • Place rinsed lima beans and 2 quartered onions in a 6 quart pot.
  • Fill with water until 2 inches from top.
  • Bring to boil over medium heat.
  • Once soup comes to boil, reduce heat and simmer 4 hours, stirring occasionally, replacing water as needed to keep at 2 inches from top of pot.
  • After 4 hours place diced potatoes to soup and continue to simmer 1 more hour.
  • Brown bacon pieces in frying pan, reserving all drippings.
  • Slowly add browned bacon pieces and 3/4 of drippings to soup.
  • Stir flour to remaining drippings in frying pan and stir till smooth.
  • Add flour and dripping mixture to soup and stir well.
  • Salt and pepper to taste, simmer for 5 minutes and serve.

Nutrition Facts : Calories 253.8, Fat 16.5, SaturatedFat 5.5, Cholesterol 24.7, Sodium 308, Carbohydrate 19.8, Fiber 2.1, Sugar 1.1, Protein 6.5

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

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

HEARTY ITALIAN SAUSAGE AND BEAN SOUP



Hearty Italian Sausage and Bean Soup image

Easy, delicious, hearty Italian soup.

Provided by Survivor2015

Time 35m

Yield 8

Number Of Ingredients 10

1 pound bulk Italian sausage
½ cup chopped onion
1 clove garlic, minced, or more to taste
10 cups beef broth
3 (15 ounce) cans black beans, rinsed and drained
2 (15.5 ounce) cans butter beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 ½ tablespoons minced fresh basil
1 ½ teaspoons chopped fresh oregano
2 tablespoons shredded Parmesan cheese, or more to taste

Steps:

  • Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
  • Sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 33.4 g, Cholesterol 23.2 mg, Fat 12 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 2295.1 mg, Sugar 2.9 g

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