Linda, I use ham, onion, garlic, carrots and potatoes in my bean soup. I like great northern beans, I guess because that is how my mom made bean soup. I love bean soup, but usually make enough to feed an army and my wife isn't crazy about it. I also add a splash of cider vinegar to my bowl. That's what my grandpa did, so that's how I like mine too.

Duane

I don't think there is another way ???

Also add a little Celery
I put some potatoe in to thicken.

Add some Pasta for Pasta Fasulli.

An Italian pinch of powdered Cloves if using Ham.
Some times I sub Italian Sausage for the Ham.

I may add a little tomatoe source. A tablespoon of,
Crushed Tomatoes, or a piece of Tomato chopped small
Garlic !!!!!

Do the same with Lentils and Ceci ( Garbanzo beans )

That's all , LOU

Navy beans, onion, a little bit of carrot, and ham hocks.
But nover, oh NEVER with lima beans. (I like lima beans like Ann T likes carrots).

My favorite bean soup is made with ham hocks, about a cup of beer added to the broth, soaked dried marrow beans, chopped celery and onion, some grated carrot and a little bit of mustard and brown sugar added near the end of cooking. Unfortunately, marrow beans have now been "discovered" as a heirloom variety by restaurants offering peasant-y food like beef cheeks and are very difficult to find.

Linda, I use the dried baby limas in a barley, bean and mushroom soup.

Ham, carrots, celery. onions, a palmful of chopped parsley is about all I put in with the beans du jour. Sometimes it is 15 bean variety somtimes I choose just one.

Simplicity is the key here I believe. Served with a great crusty bread it is a bit of heaven.

Alexa

I think I'd take Lou's soup, although the others sound fine...

Fori:
Thank you. I'd send you some but it's a little too far.
Lou

A bit of tomato wouldn't be bad, never thought about that, but it wouldn't be bad, not traditional, but good. Pasta however would be not be good IMHO. Pasta is great for many things and many soups...but in bean soup..no way. Not my thing. Just my opinon for what it is worth.

Duane

I use Navy or Great Northern beans, never limas or tomatoes. Onion, garlic, carrot slivers, ham hocks or Italian Sausage, thyme and a bay leaf, sometimes a little lemon-pepper.

Beverly

Pasta Fagioli is a Bean Soup with Pasta added.
- - - - - - - - - -
Fast - Pasta Fagioli ( Beans and Macaroni ) and OtherÂs

Start with a big pot. Throw in 2 large cans of Great Northern beans
and 2 cups of water, start to warm them
Add more water later if needed..

Meanwhile cook about 1/2 lb. Noodles or spaghetti # 8 or #9

In the micro wave, nuke 1/2 cup of onions and tomatoes chopped small,
with 2 tablespoons of water, until the onions are soft. Add them to the beans.
Spice with 1/2 teasp. Garlic Pdr. , Black Pepper, 2 cloves, 2 bay leaves,
1/2 teasp. Parsley, 2 tablesp. Chicken Soup stock, pinch of Oregano.
Add the cooked Spaghetti and stir in a Tablesp. of grated Parmasan Cheese.

Always spice to your own taste add more or less of what you like.
You can prepare this in about 15 minutes. Or let it simmer a little.

Pieces of simmered sausage or pieces of Ham can be added for flavor

This recipe can be used with different canned Beans, Lentils or Cece ( Chick Peas)
Or with Broccoli ( leave out the tomatoes ) and add some Olive Oil when done.
Add Grated Parmesan cheese when serving.

There is not a recipe known to man that I would make if it meant I had to eat lima beans! LOL

Navy Bean Soup for me is beans, smoked ham hocks, a little carrot, a little onion and herbs.

Linda

But....baby limas! Itty bitty ones not those big honkin' beans!
And I don't want any pasta in my beans and certainly not potatoes! One starch at a time thank you! LOL!
It was lovely....but now what do I do with the rest of it? I guess pop it into the freezer with the rest of the soups.

Seems like most people I know either love or hate limas. I hated them as a kid. Now they are my favorite bean. I don't make a soup with them, I just make soupy beans. Sometimes I'll add greens to them or serve them on the side. I always add spicy sausage and serve with cornbread. We do that about twice a month.

I make soups out of all kinds of beans but hubby's favorite is what I call Mexican Bean Soup. It always has pintos and lentils. The rest of the time it may have black eyes, field peas, or Majocoba beans. With lots of onion, garlic, ham, sausage, spices, etc. I like potatoes (and carrots) in that one. But, I'm naturally partial to double starches, I think.

Lindac, I do the same as you, but when it starts to get thick, I add tomato juice or V8 to thin it down a little. I like a ham bone with lots of meat. My Mom used to call the beans she used butter beans, must have been the large limas. Now I'm hungry for bean soup.

flowergirl, my grandmother & mother called them butter beans, too. I think they are yellower, which is mentioned in this article.

I see canned butter beans occasionally in the stores.

Here is a link that might be useful: The Secret Identity of Butter Beans

Hmmm...fresh (or frozen) limas are a totally different animal than dried ones. Or canned.