In the kitchen with Kelley: Slow cooker lima bean soup

This recipe has something for everyone at my house: bacon for my boys, lima beans for my daughter and me. And we all like potatoes, celery, onions and carrots, so this is a family favorite.

I like that it’s so easy to put together. I keep chopped potatoes, celery, onions and carrots in the freezer, so I don’t have to worry with chopping veggies. I can just open the packages and put the veggies in the slow cooker. But even if you do have to chop those, it doesn’t take very long. I also prefer to use homemade chicken broth if I have some. But if I don’t have any on hand, canned broth does the trick.

Lima beans are a good source of soluble fiber, which may play a role in helping to control cholesterol and improve cardiovascular health. And a recent study says a plant-derived isoflavine–found in in high concentrations in lima beans and prunes–holds promise as a natural way to extend your lifespan and increase your fitness level. So eat as much as you can!

Slow Cooker Lima Bean Soup
  • 3 slices bacon, cooked and crumbled
  • 4 cups frozen lima beans
  • 1 15-ounce can butter beans
  • 2 potatoes, diced
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 3 carrots, diced
  • ¼ cup ghee
  • ½ tablespoon dried marjoram
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 3 14-ounce cans of chicken broth (or 5¼ cups of homemade broth)
  1. In a slow cooker, mix the bacon, lima beans, butter beans and their liquid, potatoes, celery, onions, carrots and ghee. Season with marjoram, sea salt and pepper. Pour in the chicken broth.
  2. Cover slow cooker and cook 7 hours on low.


Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.