Delicious Lima Bean Sweet Potato Soup

This time of year, there is nothing better than a delicious cup of warm soup! This recipe I’ve adapted (admittedly very slightly - it was pretty much perfect the way it was!) from the wonderful Emily Han! You can see her original recipe here and visit her website here! I’ve made a few slight changes, by leaving the thyme leaves in the soup, using red onion, two bay leaves and adding a bit of cayenne pepper in the end! You can see exactly how I did it below! 



1 lb dried large lima beans

2 tablespoons olive oil

2 celery stalks, finely chopped

1 large carrot, finely chopped

1 leek (white and pale green parts only), finely chopped

1 large red onion, finely chopped

4 garlic cloves, minced

6 sage leaves, finely chopped

4 thyme sprigs

2 bay leaves

10 cups vegetable stock

2 sweet potatoes

3 tablespoons maple syrup

Salt and freshly ground black pepper

1 teaspoon cayenne pepper

Chopped parsley, for garnish

Oyster crackers, for garnish



  1. Lay out dried lima beans in a sheet pan or on a clean counter and check for any small foreign objects.
  2. Place dried lima beans in a large bowl and cover with 1-2 inches of water. Let sit overnight, or at least eight hours. Drain & rise. (I personally soak the beans in the morning, then they’re ready to go by the time I get home from work!)
  3. Preheat oven to 400 degrees.
  4. In a large pot, heat the olive oil over medium heat and add celery, carrot, onion & leek and sauce about one minute.
  5. Add the garlic, sage, thyme, & two bay leaves & cook for about one minute more.
  6. Add the lima beans & stock and bring to a boil. Skim any foam that appears off the top.
  7. Cover the pot with the lid ajar & simmer for 1 1/2 hours.
  8. While the soup is simmering, rinse two sweet potatoes & prick all over with a fork. Roast in the oven for one hour. 
  9. When the sweet potatoes come out of the oven, peel the skin and scoop out the inside into a blender. Add three tablespoons good maple syrup & 1/3 of the soup. Blend until smooth.
  10. Reintroduce the blended soup into the soup in your pot and stir until smooth. Add dash of cayenne pepper. Taste for salt & pepper and add if necessary. 
  11. Serve topped with a dash of fresh or dried parsley & oyster crackers on the side.

Watch the video here:

This chilly time of year definitely calls for some warm, delicious soup, and it doesn't get more delicious than this recipe for sweet potato lima bean soup! Ever since I first came across this recipe by Emily Han (see the link to her website below), I make this soup at least once a month!