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.

Julia Clancy
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

35 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 12.2g; carbohydrates 44.7g; dietary fiber 9.4g; sugars 2.8g; fat 5.3g; saturated fat 1.5g; cholesterol 5mg; vitamin a iu 697.3IU; vitamin c 18.4mg; folate 52.4mcg; calcium 116.2mg; iron 3.5mg; magnesium 69.3mg; potassium 671.8mg; sodium 460.3mg.

Reviews (1)

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Rating: 3 stars
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. Read More