Savory Lima Bean Soup

1. Soak the Beans

The night before, place dried lima beans in a large bowl and cover with cold water. Let them soak overnight. Drain and rinse before cooking.

2. Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped parsley, lovage (or celery leaf), onions, shallots, and carrots. Sauté until softened and fragrant, about 5–7 minutes.

3. Build the Base

Stir in Cajun seasoning, black pepper, sea salt, garlic, bay leaf and butter.

4. Render Chopped Ham

In a separate skillet over medium heat, add the chopped roasted ham. Roasted ham typically contains more fat, which renders down as it cooks, allowing the edges to become beautifully crisp and caramelized. If you're using smoked ham (which is usually leaner), you can skip this step or add it directly to the soup during simmering.

4. Assemble & Simmer

Pour in the soaked lima beans, chopped ham, large ham bone and cover with 6 cups of stock until everything is just submerged (about 6 cups). Bring to a boil, then reduce heat to a low simmer.

5. Slow Cook

Cover and simmer for about 3 hours over low to medium heat, stirring occasionally, until the beans are creamy and tender and the soup has thickened naturally. Remove ham bone and shred any remaining meat on the bone and place back into the pot.  This is the time to include additional stock if needed depending on your preference and how soupy you prefer your soup.

Garnish & Serve Taste and adjust seasoning as needed. Remove bay leaf before serving. Garnish with extra parsley or lovage if desired.