Becky Luigart-Stayner
8 servings

Fresh limas are at their peak from June to September. Thawed frozen beans substitute well for fresh. Here, the beans are pureed in a creamy soup garnished with bacon and sour cream.

How to Make It

Step 1

Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. Add leek to drippings in pan; cook 7 minutes or until tender, stirring frequently. Stir in beans, broth, and water; bring to a boil. Reduce heat, and simmer 10 minutes or until beans are tender.

Step 2

Place half of the bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dishtowel over opening in blender lid (to prevent spills), and process until smooth. Pour pureed bean mixture into a large bowl. Repeat procedure with remaining bean mixture. Stir in lemon juice, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.

Ratings & Reviews

A bit bland

September 27, 2015
I just finished this recipie, it was more bland than I had expected. I diced up some ham and threw it in the mix and added some garlic as well to give it a bit more flavor which helped a little. The crumbled bacon on the top is key because that's where most of the flavor was. It's not a bad recipie and Lima beans are great for you but I don't think I'll be making this one again, as it reminded me of a split pea soup with less flavor.

cmfrakes's Review

June 21, 2014
Yum, yum, yum! I was skeptical (lima beans?), but tried it anyway. Reminded me of a really creamy pea soup without ham. Made it without bacon, green onions, and sour cream. Used regular chicken broth. Had a great flavor. This will stay in my recipe rotation.

CarrieLMB's Review

November 21, 2013
Soup is pretty bland by itself but scallions, bacon and sour cream really help.

Sosocook2's Review

July 04, 2013

tiredpat's Review

February 26, 2013

JenniferM's Review

February 18, 2013
This was very easy and tasty. I used frozen lima beans, and since I ate all of the bacon immediately I added some chopped and lightly browned Canadian bacon at the end. This was more tasty and comforting than I expected- I will definitely make it again!

veryslowcook's Review

December 05, 2011
I NEVER would've guessed that a leek and lima bean soup could be so yum! I used an immersion blender to make it even easier than it already is. It's thick and filling. Served with a green salad.

detailaddict's Review

July 28, 2011
We really liked this. The bacon flavor really comes through and it's a good soup to pair with an entree salad. I used frozen limas and homemade chicken stock, and served it with CL Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette (July 2011). Even my husband, who doesn't care for leeks or any other kind of onion, remarked that it was surprisingly good. I will be keeping this recipe on-hand this winter for lunches and to pair with sandwiches for comfort-food suppers.

JulieDean's Review

August 28, 2010
I've made this soup numerous times and my family and I just love it (even those people who have previously claimed to despise lima beans ended up liking it a lot). It's equally suitable for a fancy holiday meal or an everyday dinner -- just add some crusty bread and you're good to go. Frozen beans or fresh work equally well. And it definitely helps keep the kitchen a bit tidier if you have an immersion blender. All in all, when I am in the mood to make soup, this is the recipe I make most often.