1. Rinse dried lima beans thoroughly under cold water. Pick through and discard any stones or damaged beans.
2. Combine beans, broth, onion, carrots, celery, garlic, thyme, oregano, salt, pepper, and bay leaves in a large pot. Stir to combine.
3. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 1.5 to 2 hours until beans are completely tender and crush easily against the side of the pot.
4. Remove and discard both bay leaves.
5. Use an immersion blender to blend about one-third of the soup directly in the pot, creating a thick creamy base while leaving the majority of beans whole.
6. Taste and adjust seasoning generously — beans absorb a remarkable amount of salt during cooking.
7. Serve hot, garnished generously with fresh parsley.

Nutrition Information (Per Serving):

• Calories: 280
• Carbohydrates: 52g
• Protein: 16g
• Fat: 1g
• Fiber: 13g
• Sodium: 640mg
• Vitamin A: 55% DV | Vitamin C: 12% DV | Iron: 25% DV | Potassium: 28% DV Lima beans deliver an exceptional amount of plant protein, dietary fiber, and iron in every bowl — making this one of the most nutritionally complete plant-based soups you can make from a single pot.

Notes:

• Season the broth more generously than feels right at the start — dried beans are remarkable salt absorbers and the soup will taste significantly more muted by the end of the simmer than it does at the beginning.
• Check beans at 90 minutes by pressing one against the pot wall — creamy and crushable means ready, chalky means keep going.
• Don’t skip the partial blending step — it’s what creates all the natural body and creaminess that makes this soup so satisfying without any added dairy.
• Every stovetop runs differently — older dried beans may genuinely need the full 2 hours or slightly beyond.

Storage Tips:

• Refrigerator: Up to 4 days in a sealed container. Soup thickens significantly overnight — add broth when reheating.
• Freezer: Up to 3 months in individual portions. Thaws and reheats beautifully.
• Reheat gently on the stovetop over low heat with a splash of broth, stirring until loosened to the right consistency.

Serving Suggestions:

• Crusty sourdough or whole grain bread for dipping into that creamy broth
• A simple arugula salad with lemon dressing alongside for freshness
• A drizzle of good olive oil over each bowl right before serving for richness
• Extra fresh parsley and a crack of black pepper at the table for brightness

Mix It Up:

• Smoky Version: Add smoked paprika and cumin with the herbs
• Lemon and Herb Version: Stir in lemon juice and zest with fresh dill before serving
• Tomato Version: Add a can of diced tomatoes with the broth at the beginning
• Spicy Version: Add red pepper flakes and diced jalapeño with the aromatics

What Makes This Recipe Special:

The partial blending technique is the entire secret behind this vegetarian lima bean soup — blending roughly one-third of the finished soup directly in the pot releases the natural starch from the beans into the broth, creating a thick, creamy, deeply satisfying texture without adding cream, butter, or any thickener whatsoever. It takes about 30 seconds with an immersion blender and transforms a good bean soup into a genuinely great one. Combined with the herbal depth that bay leaves, thyme, and oregano build through nearly two hours of slow simmering, this is a soup that tastes like it required considerably more effort than it actually did.