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Year-Round Christmas Lima Bean Soup Recipe

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On a plant-based diet, you don’t need it to be cold weather or the holiday season to enjoy Christmas Lima Bean Soup!

Lately, I’ve been loving these bigger style beans because they’re hearty and filled with protein. These heirloom-variety beans have a chestnut flavor and are both satisfying and beautiful (with their decorative swirled pattern) and meaty texture.

The beans were native to the high Andean plains of Peru and brought to the U.S. in the mid-19th century.

For me, Christmas Lima Bean Soup is perfect topped with avocado, salsa, fresh cilantro, and a squeeze of lime. I also sometimes toss some sunflower or sesame seeds on top. Delicious!

But, you can also drain the beans and put them in a salad to make it more hearty. So, try them straight up or tossed, you’ll love ’em!

You can get Christmas Lima Beans typically from specialty stores, this is the brand I used.

Year-Round Christmas Lima Bean Soup Recipe

5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 10
On a plant-based diet, you don’t need it to be cold weather or the holiday season to enjoy Christmas Lima Bean Soup!


  • 1 pound  Christmas Lima Beans (about 2 1/2 cups) be sure to sort them
  • 5 cups of water or vegetable broth
  • 2 cloves  crushed garlic
  • Sea salt about a teaspoon or to taste


  • Sort and throw away any dirt or stones. Soak the beans the night before. Fill a bowl with the beans and enough water to cover them
  • Next day, discard the water
  • Add beans to a large pot
  • Add vegetable broth and sea salt, bring to boil and then simmer on low heat until tender
  • Serve with all the toppings: cilantro, avocado, seeds, and enjoy!


Are you wanting to learn more about eating plant-based? Check out The Plant-Based Challenge. Sign up and start eating more foods that are good for your body!
Author: Phoebe Chongchua

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at

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