Lima Bean & Bacon Soup

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

The perfect winter indulgence. Crisp bacon adds texture to this creamy, smooth butter bean soup. Serve this silky soup with crusty bread for dunking. Any leftovers would make a tasty work lunch.

recipe updated Oct 8, 2019


  • Smoked bacon icon
    Smoked bacon
    ¾ cup (about 175g)
  • Onion icon
    x 1 (about 140g)
  • Garlic clove icon
    Garlic clove
  • Celery stalk icon
    Celery stalk
    x 2 (about 90g)
  • Leek icon
    x 1 (about 90g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 30ml)
  • Butter icon
    1¾ tbsp (about 25g)
  • Ham stock icon
    Ham stock
    750ml (750ml)
  • Lima beans icon
    Lima beans
    400g (about 1¾ cups)
  • Fresh parsley icon
    Fresh parsley
    2 sprigs
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Bay leaves icon
    Bay leaves
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Double cream icon
    Double cream
    ½ cup (about 100ml)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Paper towels
  • kCook icon Plate
  • kCook icon Frying pan

Step preview

  1. Add olive oil to a clean frying pan
  2. Heat in frying pan - medium heat
  3. Add smoked bacon to the frying pan
  4. Fry in frying pan until golden brown
  5. Prepare a clean plate with paper towels
  6. Remove with slotted spoon
  7. Retrieve meat
  8. Heat - medium heat
  9. Melt butter the meat
  10. Add olive oil, onion, garlic clove, celery stalk and leek to the meat
  11. Cook until light golden while stirring occasionally - approx 10 min
  12. Add ham stock, lima beans, fresh parsley, fresh thyme, bay leaves and salt & pepper to the meat
  13. Heat and bring to a boil
  14. Simmer gently and turn off heat - 10 min
  15. Remove
  16. Blend with stick blender until smooth
  17. Add double cream to the meat
  18. Stir
  19. Season to taste
  20. Serve
  21. Garnish
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