Baby Lima Bean Soup With Crispy Sage Recipe

Name: Baby Lima Bean Soup With Crispy Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-pounce) package dried baby lima beans; 7 1/2 cups water; 1 teaspoon salt, divided; 2 bay leaves; 3 cups coarsely chopped carrot; 1 tablespoon olive oil; 1 2 fresh sage leaves; 2 center-cut bacon slices, cut into small pieces; 2 cups coarsely chopped onion; 6 garlic cloves, minced; 1 (14-ounce) can vegetable broth; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 (16-pounce) package dried baby lima beans
7 1/2 cups water
1 teaspoon salt, divided
2 bay leaves
3 cups coarsely chopped carrot
1 tablespoon olive oil
1 2 fresh sage leaves
2 center-cut bacon slices, cut into small pieces
2 cups coarsely chopped onion
6 garlic cloves, minced
1 (14-ounce) can vegetable broth
1/4 teaspoon freshly ground black pepper

1
Sort and wash beans; place beans in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans and return to pan.
2
Add 7 1/2 cups water, 1/2 teaspoon salt, and bay leaves to pan. Bring to a boil; cover, reduce heat, and simmer 1 hour and 10 minutes. Add carrot; cook 20 minutes or until beans and carrot are tender.
3
Meanwhile, heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add sage leaves; saute 1 to 2 minutes or until crisp. Remove leaves from pan; drain on paper towels. Crumble and set aside.
4
Cook bacon in same pan 4 minutes or until crisp. Stir in onion; saute 3 to 4 minutes or until crisp-tender. Add garlic, and cook 3 to 4 minutes or until onion is tender. Remove from heat.
5
Drain beans, reserving 1/2 cup cooking liquid in a small bowl. Discard bay leaves and return beans to pan. Add 1 cup beans to reserved cooking liquid; mash with a fork until mixture forms a paste. Stir broth, bean paste, onion mixture, 1/2 teaspoon salt, pepper, and half of crumbled sage into cooked beans. Bring to a boil; reduce heat, and simmer 4 to 5 minutes or until mixture is thoroughly heated (mixture will be thick).
6
Ladle soup into individual bowls, and sprinkle with remaining crumbled sage. Serve immediately.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16-pounce) package dried baby lima beans, 7 1/2 cups water, 1 teaspoon salt, divided, 2 bay leaves, and more.

Yes, Baby Lima Bean Soup With Crispy Sage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Lima Bean Soup With Crispy Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions