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Lima Bean Chowder

Yield: Serves 10. Each serving: 1 cup.



This recipe makes quite a few servings. We froze some of it for those crazy days when you need to put dinner on the table fast.

1 lb dried baby lima beans
1 small onion, diced
2 Tbsp olive oil
1 orange sweet potato, peeled and diced
1 lb frozen mixed vegetables (for soup)
2 cups chicken broth
4-5 cups water
1 tsp garlic powder
1 tsp thyme
1 tsp Italian seasoning
1/2 tsp black pepper
hot pepper sauce to taste

Place the beans in a large soup pot and cover with water. Bring to a boil for 2 minutes; turn off heat and allow to soak for one hour. Cook the beans until they are tender, about 1 to 1-1/2 hours. Drain the beans in a colander and place the empty pot back on the stove over medium-high heat. Sauté the onion in the olive oil until golden brown, about 3 minutes. Add the rest of the ingredients, including the cooked lima beans, and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Serve hot. We recommend pairing this soup with a salad and whole-grain bread.