Luscious Lima Bean Soup
Lima beans are packed with protein and high in fiber. This lima bean soup will warm your home on a cold winter’s evening.
Note: If using dried beans, allow 1-2 hours soak time
Cook Time: 2 Hours 5 Minutes if using dried beans, 1 hour if using frozen
1 pound dry lima beans plus 4 cups water or 1 pound frozen lima beans
1 tablespoon olive oil
5 carrots, chopped
2 potatoes, cubed
1/2 cup onion, diced
2 stalks celery, chopped
8 cups water plus 4 cubes vegetable bouillon or 8 cups vegetable broth
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon liquid smoke, optional
1. If using dried beans, bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
2. In a soup pot, sauté vegetables in olive oil until onions and celery are translucent. Add lima beans, and sauté for another 2 to 3 minutes.
3. Add the 8 cups water and bouillon or broth and bring to a boil. Add tomato paste, oregano basil, and liquid smoke if using, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
Adapted from this recipe by Ann Caterina