Ham Lima Bean Comfort (Printable)

Tender ham and creamy lima beans combine with vegetables for a warm, satisfying bowl.

# What you need:

→ Meats

01 - 2 cups cooked ham, diced

→ Beans

02 - 2 cups dried lima beans, soaked overnight and drained

→ Vegetables

03 - 1 large onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced

→ Liquids

07 - 8 cups low-sodium chicken or vegetable broth
08 - 1 bay leaf

→ Seasonings

09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - Salt to taste

→ Garnish

12 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Rinse and drain the soaked lima beans.
02 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
03 - Stir in garlic and cook for 1 minute.
04 - Add ham, lima beans, broth, bay leaf, thyme, and black pepper. Bring to a boil.
05 - Reduce heat to low and simmer uncovered for 1 hour 15 minutes, stirring occasionally, until beans are tender.
06 - Remove bay leaf. Taste and adjust salt if needed.
07 - Ladle soup into bowls and garnish with fresh parsley. Serve hot.

# Expert tips:

01 -
  • It gets better the next day: The flavors deepen and meld as it sits, making it perfect for meal prep or bringing to work.
  • No fancy technique required: Just chop, simmer, and let the pot do the work while you do something else.
  • Naturally gluten-free and whole: No cream, no thickeners, just real food that feels nourishing.
02 -
  • Those beans must be truly soft: If they're still firm after the full cooking time, give them another 15 minutes—undercooked beans in soup are a disappointment you won't forget.
  • Don't skip tasting as you go: Every ham is different in saltiness, every broth varies, so your palate is your best guide in the final minutes of cooking.
03 -
  • Don't rush the simmering stage: Low and slow is genuinely better here—the beans develop a creamier texture and the flavors have time to properly integrate.
  • Taste constantly in the last 20 minutes: This is when the soup goes from good to perfect, and you want to catch it at exactly the right moment of doneness.
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