Spring Lima Bean Soup with Crispy Bacon

Spring Lima Bean Soup with Crispy Bacon

1 Review
From: EatingWell Magazine, Soup Cookbook

Not a lima bean lover? This soup could flip you. The limas get some support from baby peas and a decent amount of tarragon to deliver a definitive taste of spring.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 strips bacon, chopped
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1½ cups diced onions
  • 1 cup thinly sliced celery
  • 2 cloves garlic, minced
  • 6½ cups water
  • 1 pound Yukon Gold potatoes, diced
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 2 (16 ounce) bags frozen baby lima beans
  • 1 cup frozen peas
  • ¼ cup chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons white-wine vinegar


  • Prep

  • Ready In

  1. Cook bacon in a large pot over medium heat until browned and crisp, about 5 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate.
  2. Drain off all but 1 tablespoon bacon fat. Add oil, onions and celery and cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes.
  3. Add lima beans and peas. Return to a boil over high heat and cook, uncovered, for 3 minutes. Remove from heat. Stir in tarragon, parsley and vinegar. Serve topped with bacon and a drizzle of oil, if desired.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 270 calories; 5 g fat(1 g sat); 9 g fiber; 45 g carbohydrates; 12 g protein; 52 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 697 IU vitamin A; 18 mg vitamin C; 116 mg calcium; 4 mg iron; 460 mg sodium; 672 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 fat, ½ vegetable

Reviews 1

April 23, 2019
profile image
By: Alana Lacey
First, I made a couple of modifications: (1) homemade veggie stock instead of water and (2) dried tarragon instead of fresh because I had some on hand. My concern is that I feel the 2-16 oz bags of frozen baby Lima beans is a possible typo. Half that amount seems more reasonable, and in the end, it just looked like I cooked a giant pot of beans. Overall flavor could use a boost as well. Bottom line: This soup will make people who dislike Limas hate them even more. Thank goodness I like Lima beans since I will be having this for lunch for many days to come.
More Reviews