Lima Bean Soup

Soup making use of pre-cooked ingredients can be a time saver for dinner or lunch. The ingredients are as varied as the contents of your refrigerator or pantry. Add a salad and homemade breads to complete the meal.

Evidence that humans ate soup and stews date back to at least 6000 BC after humans developed containers that would allow boiling. Boiling was said to be accomplished by adding hot rocks to the container. Cookbooks from the 1899s would usually contain a large chapter devoted to soup and stock recipes. Each wave of immigrants to the New World brought along their favorite soup recipes. Commercial canned soups became popular in the Ninetieth Century and remain popular today

I still believe the best soups are homemade or a canned soup used as a base and fresh ingredients added to it. Soups are among the comfort foods we enjoyed as children and still love as adults. No matter the weather soup can  turn a salad and basket of bread into a full meal.


  • 1 or 2 cups of cooked lima beans
  • 1 cup of the water the beans were cooked in
  • ½ to 1 cup of water (enough to cover all ingredients in the pan)
  • 2 to 3 teaspoons of chicken bullion
  • 2 Bratwursts, cooked and sliced thin
  • ½  of an onion, sliced thin
  • 2 or 3 large boiled potatoes, peeled and diced
  • 1 tablespoon of butter
  • Salt and black pepper to taste
  • Cornbread or corn muffins to serve with the soup


The meat, potatoes and beans are leftovers. Put the beans and liquids into a good sized sauce pan. Add the bullion, meat, onion and potatoes. Stir and bring to a boil, cover and simmer over medium low heat for about 30 minutes or until the onion is tender. Stir once in a while. Add the butter a few minutes before serving. Taste and add salt and pepper.

Makes 2 to 3 servings. Double the amount of ingredients for a larger batch.

Serve with cornbread, corn muffins or any type of homemade bread.


Any leftover cooked beans can be used.

Any cooked and leftover meat can be used or a combination of leftover meats. Chicken, pork, beef, bacon, and breakfast or Polish sausage are all good in this soup. It’s a good way to use up that stray leftover chicken wing, the orphan hamburger and the couple sausage links left from breakfast.

Leftover cooked vegetables can be added such as corn, squash, spinach, and other odds and ends.

If you want a thicker soup you can add ½ cup or so of instant potato buds or flakes and cook about 15 minutes longer until the soup is thick enough.

If you have a cup or so of leftover macaroni and cheese or other pasta it can be added to the soup. Leftover rice is another excellent addition to soups.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Food, Lunch, Recipes, Soup, Vegetables and tagged , , , , , , . Bookmark the permalink.

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