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Bowl of Sopa de Habas, or Mexican Lima Bean Soup, surrounded by bolillo and slices of jalapenos.
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5 from 3 votes

Sopa de Habas + VIDEO

Sopa de Habas, or Mexican Lima Bean Soup, is a thick, creamy, and tasty dish. A big bowl of this yummy soup will warm you up any day of the week.
Prep Time8 hrs 5 mins
Cook Time1 hr 15 mins
Total Time9 hrs 20 mins
Course: Recipes
Cuisine: Mexican
Servings: 4 people
Calories: 325kcal


  • 1 16-ounce Lima Beans package
  • 12 cups water divided
  • 2 tbsp olive oil
  • 2 tomatoes diced
  • ¼ onion diced
  • 1 garlic clove finely minced
  • 1 jalapeño finely diced
  • 1 cube chicken bouillon (or 1 tbsp salt)


  • Rinse the lima beans. 
  • In a large container, add the lima beans and cover with water. 
  • About 4 cups water. 
  • Let sit overnight. Or minimum 8 hours.
  • Drain and rinse the lima beans again. 
  • Place the lima beans in a large stock pot. 
  • Add 7 cups of water. 
  • Cover and cook for 40-60 minutes, or until the lima beans are tender. 
  • Meanwhile, heat olive oil in a skillet. 
  • Add the tomato, onion, garlic, and jalapeño to the skillet. 
  • Cook for 3-5 minutes. 
  • Add 1 cup of water to the skillet. 
  • Gently scrape the bottom of the pan to remove the bits of tomato. 
  • Check the lima beans. 
  • If the lima beans are mushy, you’re ready for the next step. 
  • Add the tomato mixture and chicken bouillon to the lima beans pot. 
  • Stir and cover. 
  • Cook for 20 minutes. 
  • Serve and enjoy! 



If they were not soaked overnight, they might need longer to cook. Up to an hour. 
Vegan option: Swap the chicken bouillon and 1 cup of water for 1 cup of vegetable broth.
To Make This a Heartier Dish: Add vegetables like green beans, squash, carrots. 


Calories: 325kcal | Carbohydrates: 15g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 1120mg | Potassium: 623mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2200IU | Vitamin C: 53mg | Calcium: 115mg | Iron: 1mg