Lima Bean Soup
A hearty and nourishing lima bean soup with a creamy texture, vibrant vegetables, and aromatic herbs, perfect for a comforting meal any day.
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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Notes
Soak lima beans overnight for convenience. Experiment with added vegetables like zucchini or spinach, and consider blending some beans for extra creaminess.