Baby Lima Bean, Chicken, and Collard Green Soup


Baby Lima Bean, Chicken, and Collard Green Soup

Baby Lima Bean, Chicken, and Collard Green Soup

A filling and healthy soup for any time of year.


  • 8 ounces dried baby lima beans
  • 8–10 ounces boneless and skinless chicken thighs, chopped
  • ½ cup diced white or yellow onion
  • 1 tablespoon poultry seasoning
  • 1½ teaspoons smoked paprika
  • ¼ teaspoon red pepper flakes
  • 4–5 cups chicken or vegetable stock (enough to cover unsoaked beans by 2 inches)
  • 3½ cups packed, stemmed, washed, and chopped collard greens
  • 1½ tablespoon distilled white vinegar
  • Salt to taste


  1. Sort and rinse the lima beans in a colander.
  2. Pour the beans into a 6- to 8-quart slow cooker. Add the chicken, onion, poultry seasoning, smoked paprika, and red pepper flakes.
  3. Add the stock and mix well.
  4. Place the collard greens on top of the mixture. Do not stir! They will soak into the soup as it cooks. Sprinkle with the vinegar.
  5. Cover, and cook on low for 8 hours.
  6. Stir the soup before dishing into bowls.


If you don't have or like lima beans, use another white bean, such as Great Northern or navy. Make it vegetarian by leaving out the chicken and using vegetable stock. Spinach can be used instead of collard greens.


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