I love having soup around to eat! Not just the day I make it, but the day after and the day after that! It is especially good on a cold day.
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This Lima Bean Soup recipe is super easy to make in the Instant Pot and very yummy! (I’m eating some right now! 🙂 )
I cook both the beans and the soup in my Instant Pot. I’m sure you could also make this soup in a slow cooker or on the stove. Just cook the beans first, then add the vegetables and herbs once the beans are done.
Thyme is on some lists as being high in histamine, so if it is problematic for you, then leave it out.
I hope you enjoy the soup as much as I do!
Lima Bean Soup in the Instant Pot
- 1 1/4 cups dried large Lima beans
- 1/2 onion chopped
- 2 carrots peeled and diced
- 1 celery rib diced
- 2 tablespoons fresh parsley chopped
- 1 to 2 sprigs fresh thyme
- 1 teaspoon sea salt or to taste
Sort through the beans, picking out any debris or rotten ones.
Rinse the beans in a colander. Place the washed beans in a bowl and cover with lots of water. Soak the beans for 6 hours or overnight.
The beans will at least double in size.
Drain and rinse the beans in a colander.
Add the beans to the Instant Pot. Add 5 cups of water. Seal the lid and press the Bean/Chili button and adjust the cooking time according to the chart in the Notes section. I live at 7000 feet so it takes me much longer to cook beans than it will you. I cook my soaked Lima beans for 36 minutes on the Bean/Chili setting.
Once the beans are done cooking, let the pressure cooker sit for 15 minutes, then release the rest of the pressure.
Take off the lid and add the onion, carrots, celery, parsley and thyme. Put the lid on the pot, seal and press the Soup button and set the time for 1 minute.
Again, allow for a 15 minute natural pressure release. Then release the rest of the pressure.
Remove the lid, add a heaping spoonful of love and season to taste with salt. Remove any large thyme twigs that you see floating in the soup.
Oh, and if you have any cooked rice, it can make a nice addition to the soup too!