Save My grandmother's kitchen always smelled like this soup simmering on the stove during November, the kind of aroma that pulls you in from the front door. Years later, I realized she wasn't following some fancy recipe—she was just layering simple things together: ham scraps from Sunday dinner, beans she'd soaked the night before, whatever vegetables looked good at the market. The first time I made it myself, I was skeptical that something so straightforward could taste this good, but that first spoonful changed everything.
I made this for my neighbor after she had surgery, and watching her eyes light up when she tasted it told me more than any compliment ever could. She asked for the recipe the next day, and six months later, she called to say her daughter was now making it too. That's when I understood: this soup isn't just food, it's the kind of thing that gets passed around and becomes part of someone else's story.
Ingredients
- Cooked ham, diced (2 cups): This is your flavor anchor—the salt, smokiness, and richness that makes the whole pot sing. Don't skip it or try to substitute with something timid; the ham is what makes this soup distinctly comforting.
- Dried lima beans, soaked overnight (2 cups): Soaking them isn't just a suggestion; it cuts cooking time and helps them cook evenly without splitting apart into mush.
- Onion, carrots, and celery (1 large onion, 2 medium carrots, 2 celery stalks): This holy trinity builds the foundation of flavor—spend a minute dicing them roughly and evenly so they soften at the same pace.
- Garlic cloves, minced (3): Add these after the vegetables soften so they perfume the broth without turning bitter.
- Low-sodium broth (8 cups): Use chicken or vegetable depending on what you have; the ham adds enough salt, so low-sodium prevents the soup from becoming a salt lick.
- Bay leaf (1): This quiet herb deepens the flavor subtly—fish it out before serving so no one accidentally bites into it.
- Dried thyme (1 teaspoon) and black pepper (½ teaspoon): These seasonings complement the ham without overpowering it; add salt at the end after tasting.
- Fresh parsley, chopped (2 tablespoons, optional): A sprinkle of green on top makes it look intentional and adds a fresh note that cuts through the richness.
Instructions
- Prepare your beans:
- Rinse the soaked lima beans under cold water and drain them well. This removes any residual starch and starts them fresh.
- Build your base:
- Heat a splash of oil in a large soup pot over medium heat and add your diced onion, carrots, and celery. Let them sauté for about 5 minutes, stirring occasionally, until the edges soften and the kitchen smells like a cozy kitchen should. You'll know it's right when the onion turns translucent.
- Wake up the garlic:
- Stir in your minced garlic and cook for just 1 minute—any longer and it starts to brown and taste bitter. You want it fragrant and golden.
- Bring everything together:
- Add the ham, drained beans, broth, bay leaf, thyme, and black pepper. Stir it all together and bring it to a boil over medium-high heat; you'll see the surface bubble and the beans start to bob around.
- Let it simmer:
- Once it boils, reduce the heat to low and let it simmer gently, uncovered, for about 1 hour and 15 minutes. Stir it occasionally and watch as the beans gradually soften and the broth darkens slightly with their starch. This is the most important part—low and slow.
- Finish and serve:
- Remove the bay leaf and taste the soup. Add salt carefully (the ham and broth are already salty) and adjust the pepper if needed. Ladle it into bowls and top with a sprinkle of fresh parsley if you have it.
Save There's a moment about halfway through the cooking when you lift the lid and the steam hits your face, and you realize this simple soup is going to be better than you expected. That's when I know it's going to be the kind of meal that ends with everyone asking for seconds and someone requesting the recipe.
Why This Soup Feels Like Home
Ham and lima bean soup belongs to that category of dishes that doesn't need to be trendy or Instagram-worthy to matter. It's the kind of food that shows up at church potlucks and family dinners, the kind that gets made on Sunday and eaten throughout the week. There's dignity in its simplicity.
Variations and Substitutions
I've made this soup so many different ways depending on what I have on hand. For a vegetarian version, skip the ham entirely and add a teaspoon of smoked paprika to keep that deep, savory flavor. If ham feels too heavy, smoked turkey works beautifully and gives you something lighter without sacrificing comfort. Once I even threw in a parsnip that was lurking in my crisper drawer, and it added an unexpected sweetness that I now do on purpose.
Serving Suggestions and Storage
This soup becomes better the next day as the flavors deepen and the beans soften even more, so don't hesitate to make it ahead. I always serve it with crusty bread or cornbread so people can do the thing where they tear bread into their bowl and eat it slowly. The soup keeps for about four days in the refrigerator in an airtight container, and it also freezes beautifully for up to three months if you want to stash some away for a moment when you need comfort food without the effort.
- Pair it with a side salad to balance the richness and add vegetables.
- Cornbread is the traditional match, but good crusty bread works just as well.
- Serve it hot and let people add their own salt and pepper at the table.
Save This soup has become my answer when someone asks what to cook when nothing else feels right. It's proof that the best meals don't require complicated techniques or exotic ingredients—just time, a good pot, and ingredients you believe in.
Recipe FAQ
- → How should I prepare the lima beans before cooking?
Soak dried lima beans overnight and drain them well to ensure even cooking and a creamy texture.
- → Can I substitute the ham for a vegetarian option?
Yes, omit the ham and add smoked paprika to impart a rich, smoky flavor while keeping the dish meat-free.
- → What cooking vessel is best for this dish?
A large soup pot or Dutch oven is ideal for even heat distribution and easy stirring during the long simmer.
- → How long should the soup simmer for best results?
Simmer uncovered for about 1 hour 15 minutes, stirring occasionally, until lima beans are tender and flavors meld.
- → What garnishes complement this dish?
Fresh chopped parsley adds brightness and a pop of color that complements the rich flavors.
- → Are there any suggested side dishes to serve alongside?
Crusty bread or cornbread pairs beautifully, perfect for soaking up the flavorful broth.
