Lima bean soup is a hearty and nourishing dish that combines the creamy texture of lima beans with the flavors of fresh vegetables and aromatic herbs. This comforting soup is not only delightful but is also packed with nutrients, making it an excellent choice for a warm and satisfying meal any day of the week. Whether you’re enjoying a chilly evening at home or entertaining guests, this soup will surely become a favorite in your kitchen.
Why We Love This Lima Bean Soup Recipe
There’s something undeniably comforting about a warm bowl of soup, and lima bean soup checks all the boxes for a satisfying meal. First, it’s incredibly easy to prepare, making it an accessible choice for both novice cooks and seasoned chefs. The vibrant mix of vegetables gives the soup a rich flavor profile, while the lima beans provide a creamy, buttery texture that makes every spoonful delightful. Plus, it’s versatile! You can easily modify the ingredients to suit your taste or dietary preferences. With every bowl you serve, you can see how simple ingredients transform into a heartwarming dish that warms both the body and soul.
Ingredients about Lima Bean Soup
- 1 pound dry large lima beans
- 8 cups water
- 2 tablespoons olive oil
- 4 carrots, chopped
- 2 leeks (white bulb only), chopped
- 2 tablespoons minced shallots
- 2 stalks celery, chopped
- 8 cups chicken broth
- Salt, to taste
- Pepper, to taste
How to Make Lima Bean Soup Directions
To begin, you will want to make sure the lima beans are prepared correctly. Start by bringing 8 cups of water to a boil in a large pot. Once boiling, add the dry lima beans and let them boil for about 5 to 10 minutes. This step is crucial as it helps to kickstart the soaking process. After boiling, turn off the heat, cover the pot, and allow the beans to soak for 2 to 2.5 hours. This soaking will ensure that the beans cook evenly and become tender.
After the beans have soaked, drain and rinse them under cold water to remove any residual grit. In a separate pan, heat the olive oil over medium heat. Add the chopped carrots, leeks, shallots, and celery to the pan. Sauté these vegetables for about 5 to 7 minutes. You want them to become tender and fragrant without browning, as this will enhance the flavor of the soup.
Once the vegetables are ready, return to the large pot with the soaked beans. Add the sautéed vegetables along with 8 cups of chicken broth. Stir to mix everything together and bring the mixture to a simmer over medium heat. Once it reaches a simmer, reduce the heat and let it gently simmer for approximately 1.5 hours. Stir occasionally to ensure that nothing sticks to the bottom of the pot. The soup will gradually thicken, and you’ll notice the beans becoming tender.
As the cooking time approaches its end, taste the soup and season it with salt and pepper according to your preference. This is your chance to fine-tune the flavors. When ready to serve, scoop the soup into bowls, and consider garnishing with fresh herbs or serving with crusty bread on the side for a complete meal.
How to Serve Lima Bean Soup
Serving lima bean soup is a simple and rewarding experience. The best way to enjoy this dish is to serve it piping hot in deep bowls. You can garnish each bowl with a sprinkle of fresh herbs, such as parsley or thyme, which will not only enhance the presentation but also add a fresh pop of flavor.
For an added touch, consider pairing the soup with crusty whole-grain bread or homemade rolls. The bread serves as a great vehicle for soaking up the flavorful broth. You might also want to offer a side salad for a complete meal. This combination not only makes for a delightful dining experience but also provides a balanced and nutritious meal that is sure to satisfy.
Expert Tips: Lima Bean Soup
- Soaking the Beans: Although boiling the beans significantly reduces soaking time, you can soak them overnight for convenience. This will help them cook faster the next day.
- Vegetable Variations: Feel free to experiment with vegetables. Adding zucchini, spinach, or kale can enhance nutritional value and flavor. Just be mindful to add quicker-cooking vegetables towards the end of the simmering time to prevent overcooking.
- Flavor Boosts: If you want additional depth in flavor, consider adding herbs like thyme or bay leaves during the simmering stage. These can be removed before serving.
- Creamy Texture: For an extra creamy soup, take a portion of the beans and blend them with an immersion blender, then stir this back into the soup. This method yields a silky texture without needing to add cream.
- Spice It Up: For some added heat, you can toss in a pinch of red pepper flakes or a dash of hot sauce while simmering.
How to Store Lima Bean Soup
Storing lima bean soup is straightforward. Once it cools completely, transfer the soup to airtight containers. It can be stored in the refrigerator for up to 3 days, allowing the flavors to meld beautifully. If you want to keep it longer, consider freezing it. Simply pour the cooled soup into freezer-safe containers or bags, and it can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and gently reheat on the stovetop, stirring occasionally.
Variation of Lima Bean Soup
Lima bean soup is highly versatile, and you can customize it in various ways to suit your taste. Here are a few ideas:
- Vegetarian Option: Replace the chicken broth with vegetable broth, making it a vegetarian-friendly dish that still packs a punch of flavor.
- Spiced Variation: Incorporate some cumin or coriander for a warm, earthy flavor. These spices can enhance the dish’s overall taste profile.
- Herbed Addition: Fresh herbs such as dill or cilantro can give the soup a refreshing twist. Add them at the very end to preserve their fresh flavor.
- Creamy Spinach Lima Bean Soup: Add a couple of cups of fresh spinach in the last few minutes of cooking to bring a vibrant color and health benefits to your soup.
- Mexican-inspired Lima Bean Soup: Include black beans, corn, and a squeeze of lime for a unique flavor reminiscent of Mexican cuisine.
FAQ
What is lima bean soup?
Lima bean soup is a hearty dish made primarily with large lima beans, a variety of fresh vegetables, and broth, resulting in a deliciously creamy and nutritious soup.
How do I make lima bean soup from scratch?
Begin by soaking lima beans in water, sautéing vegetables, combining all the ingredients, and letting them simmer until the beans are tender.
Can I substitute the chicken broth in lima bean soup?
Absolutely! You can use vegetable broth for a vegetarian version or even water if you prefer a lighter soup.
How long does lima bean soup last in the fridge?
When stored properly in an airtight container, lima bean soup can last in the fridge for up to 3 days.
Can I freeze lima bean soup?
Yes, lima bean soup freezes well! Make sure to let it cool completely before transferring it to freezer-safe containers, and it can be frozen for up to 3 months.
Lima Bean Soup
Ingredients
Main Ingredients
- 1 pound dry large lima beans
- 8 cups water
- 2 tablespoons olive oil
- 4 carrots, chopped
- 2 leeks (white bulb only), chopped
- 2 tablespoons minced shallots
- 2 stalks celery, chopped
- 8 cups chicken broth
- Salt, to taste
- Pepper, to taste
Instructions
Preparation
- Bring 8 cups of water to a boil in a large pot. Once boiling, add the dry lima beans and let them boil for about 5 to 10 minutes.
- Turn off the heat, cover the pot, and allow the beans to soak for 2 to 2.5 hours.
- After soaking, drain and rinse the beans under cold water.
- In a separate pan, heat the olive oil over medium heat. Add the chopped carrots, leeks, shallots, and celery. Sauté for about 5 to 7 minutes until tender and fragrant.
Cooking
- Return the sautéed vegetables to the large pot with the soaked beans. Add 8 cups of chicken broth and stir to mix.
- Bring the mixture to a simmer over medium heat, then reduce the heat and let it gently simmer for approximately 1.5 hours.
- Stir occasionally to prevent sticking, and check for tenderness of the beans.
Seasoning and Serving
- Taste the soup and season with salt and pepper as desired.
- Serve hot, garnished with fresh herbs such as parsley or thyme, accompanied by crusty bread.
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