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Spring Lima Bean Soup with Crispy Bacon

  • 35 m
  • 50 m
Julia Clancy
“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.”


    • 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


  • 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.
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