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How to: Crock-Pot Lima Bean Soup

by
author image Natalie Smith
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
How to: Crock-Pot Lima Bean Soup
Purchase fresh or dried lima beans for this flavorful soup. Photo Credit Jupiterimages/Photos.com/Getty Images

Savory lima beans are perfect for the crock pot because they require a long, slow cooking time in order to cook to a tender finish. You can go further than just preparing simple lima beans, however. Combine the lima beans with tomatoes, vegetables and vegetable or chicken stock to make a flavorful soup. The lima beans will soak up the robust flavor of the soup to yield a juicy, tender burst of flavor with every bite.

Step 1

Soak the dried lima beans overnight in a large bowl. The soaking process will help the lima beans to cook to a tender finish.

Step 2

Place the cooked bacon, lima beans, yellow onion, carrot, celery, red bell pepper, vegetable or chicken broth, fresh basil and fresh parsley in a crock pot. Cover the pot and turn it on to low heat.

Step 3

Simmer the lima bean soup for six to eight hours, or until the beans are tender.

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Step 4

Season the soup with salt and pepper to taste. Serve the soup hot with Parmesan cheese on top as a garnish.

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References

  • "The Everything Soup, Stew, and Chili Cookbook"; Belinda Hulin; 2009
  • "The Ultimate Food Allergy Cookbook and Survival Guide"; Nicolette M. Dumke; 2006
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