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Lima Bean, Potato and Cabbage Chowder

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Does anyone else love lima beans as much as I do?  I love them fresh, frozen and especially the extra large dry variety that are used in this soup.  When cooked, they transform into such a creamy texture and they are wonderful in soups.  This hearty chowder uses them, along with some typical Irish ingredients for a meal fit for St. Patrick’s day, or any day of the year.  Serve them with some biscuits, substituting some Irish cheddar in the mix.


  • 1 1/2 cups large dry lima beans + water for cooking
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped small
  • 1 small head of white cabbage, chopped small (about 3 cups or so)
  • 2 medium potatoes, peeled and cubed
  • 1 carrot, chopped fine
  • 9 cups vegetable broth, divided
  • 1 tsp caraway seeds
  • 1 cup blend cream
  • 2 large cloves of garlic
  • salt and pepper to taste

Use a large stock pot to cook lima beans with enough water to cover.  Boil at medium-high heat until beans are cooked.  Strain liquid from beans and set aside. (Funny story, as a kid, my sister was once instructed to strain the broth for supper while my parents were away.  They came home and found a colander with a bunch of bones in it in the sink, lol)

To your stock pot then add butter, olive oil and chopped onion and cabbage.  Cook at medium heat until both vegetables are soft and slightly caramelized.  Add 8 cups of broth, potatoes and carrot.  Fill a tea infuser or a bit of tied cheesecloth with the caraway seeds and add to the soup.  Cook at medium-high heat until the potatoes are cooked and the liquid is reduced somewhat.  Reduce heat to low.  Remove tea infuser / cheesecloth with caraway.

Using a blender, blend one cup of the cooked lima beans along with a cup of broth, the two cloves of garlic and the cup of blend cream.  Stir this mixture into the existing soup mixture, along with the remaining cooked lima beans.  Bring to medium heat, season with salt and pepper and serve.  As an option, you could also serve this with a little cheddar on top or maybe a little sour cream.


Recipe yields about 6-7 servings.


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