Lima Bean Soup

Prep: 15 minutes Cook: 2 hours



  • 1 cup dried baby lima beans
  • 6 cups water
  • 2 leeks, cut in half and thinly sliced
  • 2 stalks celery, sliced
  • 1 tsp garlic, minced
  • 1 1/2 cups potatoes, chunked
  • 1 bay leaf
  • 1/2 pound fresh mushrooms, sliced
  • 1 tbsp soy sauce (optional)
  • 1/2 cup orzo
  • 1/4 cup fresh dill, chopped
  • freshly ground pepper to taste


Place the lima beans and water in a large pot. Soak overnight, OR quick soak by bringing to a boil, cooking for 2 minutes, removing from heat and letting rest for 1 hour. Then, bring beans and water to a boil, cover, reduce heat and simmer for 1 hour.

Add the leeks, celery, garlic, potatoes and bay leaf. Continue to cook for 30 minutes. Add the mushrooms and soy sauce and cook an additional 20 minutes. Add the orzo and dill weed and cook for another 10 minutes until the orzo is tender. Season with some freshly ground pepper, if desired.