Lima Bean Soup with Parmesan Bacon Crisp

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I thought the soup was good but just on great. I think it lacked in flavor and I used homeade broth. I don't think I will make this again.

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WOW... this was my first time ever making a soup period. I'm not a fan of lima beans at all.. that's why I got on here to find something special to make.. My mother had a puree mixer so I attempted this. The soup came out perfect , I used frozen lima beans. I was in question about using the apple in the soup but did it anyways. You could not taste the apple but I'm sure it was part of the recipe to cut any bitter taste. I think next time I make this soup I will cut up 2 apples. I also used my magic bullet to help cut up my celery, onions, & carrots. It kind of pureed it so when the soup was cooking it didn't take long to puree the beans & carrots. My niece came over for dinner I served this soup as the starter before my main course, My niece loved the soup... I told her it was Lima Bean soup she didn't know it was lima beans because she hates lima beans. The only thing I think I did get a little heavy handed with the pepper because the soup was a little spicy.

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Delicious !

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This is a good recipe, but remember to season well with salt and pepper as you go. I used homemade chicken stock.

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Needs plenty of salt. Wish it had more flavor- I even added bacon and parmesan cheese. Perhaps half of the chicken broth replaced with cream or half and half would be tasty. If I ever make this again that is what I will do.

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I made this twice within one week! The second time I quadrupled it! Absolutely a must and economical to make. Some of us are vegans in the family so I made it with vegetable broth and had 5 separate bowls of toppings available..... crispy bacon crumbled, green onions, avocado, cheese, and diced tomatoes. Everybody loved it and wanted more. I did soak and cook my own dry beans the day before and I only used a little more than half the broth it called for. I also pureed half of the soup and left the rest chunky. You won't be sorry with this recipe!

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i rehydrated baby limas in the crock pot, and skipped the bacon crisp. the apple gives a great complimentary flavor to this soup. yum!

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I made this soup yesterday and my husband couldn't stop eating it. I followed the cooks note and added parmesan and bacon before pureeing it. It's similar to a split pea soup, but it has a great flavor. Almost smoky. The parmesan crisps are good also (although the soup is great without them as well. I'll definitely make this again.

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This was the most delicious soup I have ever had! My inital thoughts were...how good could it be?...It is only Lima beans after all. I've never been big on Lima beans but this is beyond good eats. I didn't bother with the parmesean crisp cause I was in a hurry. I used dry lima beans and boiled them in water for 10 minutes, then simmered for 1 and a half hours to desired tenderness. I didn't have celery (added celery salt instead or carrots on hand so I prepared without. After serving the pureed soup in a bowl, I topped with small chunks of diced lean ham and a dollop of sour cream. OMG! If you don't try this, you are reallly missing the boat. A meal all by itself.

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I have to admit I was skeptical about this recipe. Thanks to grade school cafeterias, lima beans have a bad reputation and are generally not well liked. I've always liked the large limas (aka butter beans, but the small green ones have never agreed with my taste buds, so I found the results of this recipe surprisingly good. I did not follow the recipe exactly. I used 2.5 cups of frozen (and thawed lima beans and did not cook them beforehand. I cooked the celery, onion, and carrots together for 5-6 minutes, and then added the chicken stock, lima beans, and apple. I brought it to a boil and then simmered for 15 minutes. I added salt and pepper and pureed with an immersion blender. I also added 1/3 cup parmesan during the puree process. Topped with a dollop of sour cream and bacon bits, this was delicious. Use the sour cream sparingly and it's also a good diet dish.