Creamy lima bean soup with ham is the soup that turns lima bean skeptics into fans. Large dried limas, also called butter beans, simmer slowly with a smoky ham hock until they become soft, creamy and buttery, exactly as their nickname promises. It is old-fashioned Southern comfort food, simple and deeply satisfying.
Lima beans or butter beans?
They are the same bean. In the North, they are usually called lima beans, after Lima, Peru, where they were exported from in the 1800s. In the South, the large creamy ones are known as butter beans. Dried large limas give the creamiest soup.
Why people dislike limas
Many people only remember canned or overcooked frozen baby limas, which can be mealy. Slowly simmered dried large limas are completely different: smooth, mild and buttery, with no chalky texture.
Soak the beans
Lima beans have thin skins that can slip off during cooking. Soaking them overnight helps them cook evenly and gently. Simmer, never boil, to keep most beans whole.
The smoky ham
A smoked ham hock flavors the whole pot and makes the broth rich. Leftover ham from a holiday dinner works perfectly too, along with the bone.
Creamy texture
Mashing some of the beans thickens the broth into a velvety soup. A splash of half-and-half at the end makes it even richer, but it is optional.
Herbs
Thyme and bay leaf are classic. A few sprigs of fresh sage or rosemary also pair nicely with ham and beans.
Frozen lima beans
For a quicker soup, use two 16 oz bags of frozen large limas and simmer for about 30 minutes, until creamy.
Vegetarian version
Skip the ham, use vegetable broth and add smoked paprika and a little extra butter. A Parmesan rind adds savory depth.
Nutritious and filling
Lima beans are high in fiber, protein, iron and potassium. They help keep you full and make an inexpensive, healthy dinner.
Add vegetables
Stir in diced potatoes, corn or a handful of spinach. Corn and lima beans together make a soupy version of succotash.
Serving ideas
Serve with cornbread, biscuits or crusty bread. For more ham and bean soups, try our 15 bean soup with ham or the Southern pinto bean soup.
Storage
Refrigerate for up to 5 days. The soup freezes well for 3 months; add the half-and-half after thawing.
A Southern supper tradition
In the South, butter beans are often cooked slowly with a piece of smoked pork and served over rice or with cornbread, sliced tomatoes and fresh onion in summer. This soup follows the same tradition, with a little more broth so it can be eaten from a bowl on a cold evening.
Choosing dried limas
Buy large, cream-colored dried lima beans with smooth, unbroken skins. Older beans take longer to cook and can stay firm, so check the date and store them in a cool, dry pantry.
Seasoning tip
The ham hock releases salt as it cooks, so always taste the soup at the end before adding more salt.
Garnish
Top with chopped parsley and black pepper, or a few crumbles of crispy bacon for crunch.
Make it a full meal
Serve each bowl over a scoop of white rice for an extra hearty Southern supper.
Frequently asked questions
Do lima beans need to be soaked?
Soaking is recommended for even cooking. Unsoaked beans need about an hour longer.
Can I use baby lima beans?
Yes. Baby limas cook faster and stay firmer, so the soup is less creamy.
Why did my lima beans lose their skins?
They boiled too hard. Keep the soup at a gentle simmer.
