Crock Pot Lima Bean Soup

This Crock Pot Lima Bean Soup is a hearty and nutritious recipe, which includes dried lima beans and red potatoes. It’s a healthy twist on the classic, ready in about 9 hours and 15 minutes.

Crock Pot Lima Bean Soup Ingredients

• 1 yellow onion, diced
• 1 pound red potatoes, diced
• 28 ounces canned diced tomatoes
• 2 cups dried lima beans, rinsed
• ½ cup short grain brown rice
• 4 cloves garlic, minced
• 1 tablespoon dried Greek oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• Pinch of red pepper flakes
• ½ to 1 teaspoon sea salt, divided
• 1 quart vegetable broth
• 2 cups baby spinach, firmly packed
• 1 tablespoon lemon juice

How To Make Crock Pot Lima Bean Soup

1. Add base ingredients: In a 6-quart slow cooker, add onion, potatoes, diced tomatoes, lima beans, rice, garlic, oregano, basil, onion powder, black pepper, red pepper flakes, and ½ teaspoon of salt.
2. Pour in broth: Stir everything together, then pour in the vegetable broth and stir again to combine.
3. Slow cook the soup: Cover and cook on HIGH for 7 to 9 hours, or until the lima beans and potatoes are tender.
4. Add greens and lemon: Once cooking is complete, stir in the baby spinach and let it wilt. Add lemon juice and additional salt to taste.
5. Serve or store: Serve hot, or transfer to jars or containers for storing.

Recipe Tips

• Do I need to soak the lima beans? No soaking is required, but make sure to rinse them well before using.
• Can I use white rice instead of brown? Brown rice holds up better in long cooking times, but white rice can be used if added later in the cooking process.
• How to add more protein: Stir in cooked lentils or plant-based sausage near the end of cooking.
• Can I cook this on low? Yes, but it may take closer to 10–11 hours for the beans to fully soften.
• Can I sauté the onions first? Yes, sautéing the onions in a bit of broth adds extra depth of flavor.

What To Serve With Lima Bean Soup

This hearty soup is satisfying on its own, but pairs well with:

• Whole grain or sourdough bread
• A crisp green salad
• Roasted root vegetables
• Olive tapenade or hummus with crackers

How To Store Lima Bean Soup

Refrigerate: Store in an airtight container or mason jar in the fridge for up to 7 days.

Freeze: Freeze in individual portions for up to 6 months. Thaw overnight in the refrigerator before reheating.

Lima Bean Soup Nutrition Facts

• Calories: 279
• Total Fat: 3g
• Saturated Fat: 1g
• Trans Fat: 0g
• Unsaturated Fat: 2g
• Cholesterol: 0mg
• Carbohydrates: 57g
• Fiber: 23g
• Sugar: 26g
• Protein: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned lima beans instead of dried?
Yes, but reduce the cook time significantly and add them in the last hour to prevent overcooking.

How can I make this soup creamier?
Use an immersion blender to blend a portion of the soup before adding spinach.

Is this soup gluten-free?
Yes, all listed ingredients are naturally gluten-free. Always double-check labels.

Can I make this in an Instant Pot?
Yes, cook on high pressure for about 30–35 minutes with a natural release, then stir in spinach and lemon juice.

Try More Recipes:

• Crock Pot Lemon Rice Soup
• Crock Pot Lasagna Soup
• Crock Pot Jalapeno Popper Soup

Crock Pot Lima Bean Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

9

hours 

Calories

279

kcal

A hearty, healthy soup made with lima beans, potatoes, and spinach, simmered to perfection in your slow cooker.

Ingredients

• 1 yellow onion, diced

• 1 lb red potatoes, diced
  

• 28 oz canned diced tomatoes
  

• 2 cups dried lima beans, rinsed
  

• ½ cup short grain brown rice
  

• 4 cloves garlic, minced
  

• 1 tbsp dried Greek oregano
  

• 1 tsp dried basil
  

• 1 tsp onion powder
  

• ½ tsp black pepper
  

• Pinch red pepper flakes
  

• ½–1 tsp sea salt, divided
  

• 1 quart vegetable broth
  

• 2 cups baby spinach
  

• 1 tbsp lemon juice

Directions

• Add all ingredients (except spinach and lemon juice) to a 6-qt slow cooker.
  
• Stir well and cook on HIGH for 7–9 hours.
  
• When beans are tender, stir in spinach and let wilt.
  
• Add lemon juice and extra salt to taste.
  
• Serve hot or store for later.