Ham & Baby Lima Bean Soup

 
I absolutely love a great Ham & Bean soup.  Typically, I use mixed beans, but since the Sunday Funday theme was lima beans today, I decided to swap out the beans for limas!

I wasn’t able to easily find dry lima beans when I looked, but I did find frozen baby lima beans and decided to give them a whirl!

By using frozen beans and precooked ham, this recipe came together in a snap!  It was so comforting on a cool spring day!

Sunday Funday

Lima Beans

• Butter Beans Curry, Maharashtrian Sprouted Usal, Instant Pot Recipe by Cook with Renu
• Creamy Thyme Butter Beans by Food Lust People Love
• Greek Yogurt Soup With Zucchini, Liman Beans & Red Lentils by Sneha's Recipe
• Ham & Baby Lima Bean Soup by Amy's Cooking Adventures
• Pizza Beans by A Day in the Life on the Farm
• Southern Style Green Lima Beans by Making Miracles
• Summer Squash Succotash by Karen's Kitchen Stories
• Vaal Nu Shaak by Mayuri's Jikoni
• Why All the Hate? Recipes to Convert Lima Bean Despisers by Culinary Cam

Ham & Baby Lima Bean Soup

1 tablespoon olive oil

1 onion, diced

2 carrots, peeled & diced

3 stalks celery, diced

2 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon dried thyme

1 teaspoon dried parsley

Salt & pepper, to taste

8 cups chicken broth

2 cups diced ham

12 ounces frozen baby lima beans

Heat the oil in a soup pot over medium heat.  Add the onion, carrots, and celery and cook for 5 minutes or until the vegetables begin to soften.  Stir in the garlic, oregano, thyme, and parsley and cook for another minute.

Stir in the broth and bring to a boil.  Add the ham and lima beans.  Simmer for 30 minutes.  Season with salt & pepper and serve.