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. Source: EatingWell Magazine, Soup Cookbook

Julia Clancy



  • 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.

  • 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.

  • 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 Facts

270 calories; 5.3 g total fat; 1.5 g saturated fat; 5 mg cholesterol; 460 mg sodium. 672 mg potassium; 44.7 g carbohydrates; 9.4 g fiber; 3 g sugar; 12.2 g protein; 697 IU vitamin a iu; 18 mg vitamin c; 52 mcg folate; 116 mg calcium; 4 mg iron; 69 mg magnesium;

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