Ham & Lima Bean Soup

This is the kind of soup that uses up leftover ham and turns it into something worth making on purpose. Smoky chopped ham simmers in a creamy broth with frozen lima beans, red-skinned potatoes, and both green and red bell peppers for color and sweetness.

The base is a mix of chicken broth and milk, which gives it body without the heaviness of a cream-based soup. Sautéing the potatoes, onion, and peppers in butter for a full 8 minutes before adding liquid builds a flavor foundation that straight boiling never achieves.

The ham goes in last and only simmers 10 to 15 minutes. Since it’s already cooked, you’re just heating it through and letting that smoky flavor bleed into the broth. Overcooking makes it tough and chewy.

Pro Tips

• Leave the skins on the red potatoes. They hold their shape better than peeled potatoes and add a nice texture contrast to the creamy broth.
• Cut the potatoes into small, bite-sized pieces so they cook through in the same time as the peppers.
• Frozen lima beans work best here. Dried limas would need to be soaked and pre-cooked, adding hours to a 40-minute recipe.
• Add the ham after the soup reaches a boil, not before. This prevents the ham from getting rubbery.

Variations

• Stir in a teaspoon of smoked paprika for a deeper, more pronounced smokiness.
• Swap lima beans for white cannellini beans for a creamier texture.
• Add a handful of fresh spinach or kale in the last 2 minutes for extra greens.