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Sausage Lima Bean and Potato Soup

A soup of dried lima beans, rolled sausage, potato cubes, onion and milk, seasoned with pepper and parsley.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Sausage Lima Bean and Potato Soup

Time2 hours

Ingredients

Directions

Soak the beans

  1. Place beans and 5 cups water in large saucepan then bring to a boil over high heat and remove from heat.

  2. Let stand covered for 1 hour.

Brown the sausage

  1. Meanwhile crumble sausage into a medium skillet and add onion.

  2. Cook over medium heat until sausage is lightly browned, stirring occasionally.

  3. Drain off any drippings.

Simmer and serve

  1. Add sausage mixture and remaining 2 cups of water to beans and bring to a boil over high heat.

  2. Reduce heat to low then simmer covered for 2 hours.

  3. Stir in milk, potatoes, salt, black pepper and cayenne then simmer covered for 20 minutes.

  4. Sprinkle with parsley and serve hot.

Nutrition, whole recipe (rough)

719Calories
48 gProtein
23 gFat
82 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Pork100g cooked242
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Lima Beans1/2 cup (85g) cooked108
Onion1 medium (110g)44
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried lima beans
Provide the main body of the soup and become creamy during the long simmer.
Rolled sausage
Adds savory, browned flavor and richness to the broth.
Potato cubes
Soften during simmering and thicken the soup slightly.
Milk
Adds creaminess and mellows the seasoning in the finished soup.
White onion
Adds sweet, aromatic depth as it cooks with the sausage.

The step that matters

Stir in milk, potatoes, salt, black pepper and cayenne then simmer covered for 20 minutes.. Adding milk to a boiling or vigorously simmering pot can curdle it and cause it to scorch on the bottom. Keep the heat gentle and stir well while the milk warms through.

Swap the lima beans

How well each one fits the dish's main ingredients (potato, pepper, onion, milk, parsley):

  1. Chickpeafits better
  2. Beansfits better
  3. Lentilsfits better
  4. Lima beansthe original

Fit is the average pairing score against potato, pepper, onion, milk, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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