Great for leftover ham after the holidays

Leftover Ham And Lima Bean Soup Ingredients

  • 3 (16 ounce) packages frozen baby lima beans

  • 3 cups diced ham, or to taste

  • 3 cups water

  • 1 chopped onion

  • 1 russet potato, cubed

  • cup salted butter

  • 1 slice processed cheese food (such as Velveeta)

  • 1 tablespoon cornstarch

  • 2 teaspoons celery salt

  • ground black pepper to taste

How to Make Leftover Ham And Lima Bean Soup

  1. Bring lima beans, ham, water, onion, potato, butter, processed cheese, cornstarch, celery salt, and pepper to a boil in a large pot. Stir until butter is melted. Reduce heat to medium-low and simmer until beans are tender, about 1 hour.

Leftover Ham And Lima Bean Soup Nutritions

  • Calories: 358.5 calories

  • Carbohydrate: 32.8 g

  • Cholesterol: 49.3 mg

  • Fat: 17.5 g

  • Fiber: 7.9 g

  • Protein: 15.9 g

  • SaturatedFat: 8.9 g

  • ServingSize:

  • Sodium: 1155.1 mg

  • Sugar: 2.6 g

  • TransFat:

  • UnsaturatedFat:

Leftover Ham And Lima Bean Soup Reviews

  • I halved the recipe but only used 1 16 ounce bag of lima beans and that was still too much. There really isnt enough "broth" to make a good soup. It is like ham, beans and potato with a little liquid included. And it did not get thick. The taste was pretty bland the first night but lunch the next day it was better. I did use chicken broth instead of water. I dont know that Id make this again without some tweaks.

  • Lima are one of my favs, frozen, fresh or dried. I lose the potato...I just gets in the way. Skip the carrots and let the beans stand out. For soup dried bean make for more taste in a well seasoned broth. Try a bit of chicken broth with a tasty ham hock. Just my suggestions. Goes great with a crusty skillet cornbread.

  • I also added rice to this to beef it up