Nutritional Info

Nutrition Facts

Serving Size 1 (64g)

Calories 98
Calories from Fat 38 (38%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 2.8g 14%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 11.5mg 4%
Sodium 70.1mg 3%
Potassium 175.2mg 4%
Total Carbohydrate 11.2g 4%
Dietary Fiber 3.3g 13%
Sugars 0.8g
Protein 3.5g 7%

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Recipe Description
My Tanta Sadie was famous for her soups, which she simmered all day in her big kitchen. A couple of hours does it for me. At that point the potatoes have fallen apart, thickening the soup without added flour, and little specks of carrots brighten the dish.
Prep time
1 hr 15 min
Cook time
3 hr
Ready In
4 hr 15 min


Serves Tool

Serves To:USMetric
16 Ounce(oz)  dried baby lima beans, rinsed and picked over
3 Tablespoon(T)  butter
1   large onion, chopped
2   medium potatoes, cut into 1/2 inch cubes
3   large carrots, thinly sliced
2   ribs celery, chopped
1 Tablespoon(T)  kosher (coarse) salt, or to taste
1/4 Teaspoon(t)  white pepper, or to taste


Combine the lima beans with 6 to 8 cups water, enough to cover them, in a medium sized saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer for 2 minutes. Then remove the pan from the heat and allow the beans to sit in the water for 1 hour. Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and golden, 10 to 15 minutes. Drain the lima beans and add them to the onion, along with the potatoes, carrots and celery. Add water to cover and bring to a boil. Then reduce the heat and simmer, covered, stirring occasionally, until the soup is as smooth or as chunky as you like, 1 1/2 to 2 1/2 hours, or even more if you choose. Add salt and pepper to taste. If the soup is too thick, add more water. If it is too thin, cook uncovered to reduce it. Serve hot.

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