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Lima Bean Soup

When we bought fresh Lima beans at the farmer’s market I thought I would just cook them as beans.

But after I thought about it, I figured there had to be a soup to be made with them.

After searching for a recipe I made my own creation.

It was a hit and we will definitely be adding Lima Bean soup to our Fall Favorites Menu.

Here is what I did:


32 oz Vegetable Broth

3 cups Fresh Lima Beans ( soak before using if dry beans)

2 cloves of minced Garlic

6 small red potatoes (2 large Potatoes) chopped into chunks

3 Green Bell Peppers diced

1/4 onion chopped

3 cups carrots diced

2 tsp Salt

1/2 tsp Black Pepper

1 Tbsp Cumin

Stir all ingredients and cook on low for 7 hours on Slow Cook setting on the NINJAFOODI

We added a tomato sandwich to make this wonderful meal a new favorite on our menu.

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This week's special guest is Naomi Fata. She is a wife, a mom and loves Jesus. She lives in New York and runs a thriving sewing business while homeschooling her children. Her story of what God did

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