Lima and Navy Bean and Ham Soup

Lima and Navy Bean and Ham Soup

46 Reviews 3 Pics
Marilyn G.
Recipe by  Marilyn G.

“This is my creation of a Lima/Navy bean soup. After years of practice and trying many variations, I like this one the best. It's a dinner by itself and so good.”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. In a large soup pot, brown the Italian sausage; drain off fat. Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion, celery, carrots, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon.
  2. Add the can of beer and water to cover all. Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone. Refrigerate overnight to let the fat to come to the surface of the soup.
  3. When ready to serve, skim fat, remove ham bone (or hocks), pick off remaining ham from bone and put into soup. Discard bones and bay leaves. Heat soup until warm. Serve and enjoy!

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Reviews (46)

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I hate to be the lone dissenter, but I thought this was only okay, and some of the ingredients (which might make the recipe look intimidating to some) were completely unneccesary and actually detracted from the soup's flavor, specifically the sausage and the fresh herbs. In the interest of economy, I recommend using whatever herbs you have on hand that are in the recipe (only less if dried). If I made this again, I would omit the sausage, too, and add either ham flavoring or extra ham because my family likes the flavor.



I received a honey-sliced ham for a Christmas gift, using the bone for this recipe. I also diced a cup or more of extra ham to add to the soup. This is a terrifically hearty soup, with a wonderfully complex flavor. I thought so many ingredients might be gratuitous, but the flavor was so good, I'd be afraid to leave anything out when I prepare it again. Yes, with so many ingredients, you will be in the kitchen for awhile. And the beans do take a long time to cook. Still, it's all worth it when your family keeps going back for seconds and thirds. As another reviewer mentioned, I found myself adding water as the soup continued to thicken. To retain the flavor, in adding so much water, I also added another teaspoon of chicken bouillon. Adding water did not hurt the flavor. My grocer did not have fresh chives, so I used dried. That's the only substitution I made. Don't think twice about making this one! Just do it!



You CANNOT mess up this recipe! First soup from scratch I ever made, and I was snowed in, so I didn't have several of the ingredients. I substituted cooked fresh tomato and extra paste for the canned tomatoes, lentils for the lima beans, extra white onion for the green onions and chives, and all dried spices instead of fresh. Still phenomenal!

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Amount Per Serving (9 total)

  • Calories
  • 541 cal
  • 27%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 80.8 g
  • 26%
  • Protein
  • 29.8 g
  • 60%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 1637 mg
  • 65%

Based on a 2,000 calorie diet



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Luscious Lima Bean Soup


next recipe:

My Navy Bean Soup