Lima Bean Soup
A delightful blend of creamy lima beans and fresh vegetables, this soup is a hearty and comforting dish perfect for any season.
Ingredients
Beans and Broth
- 1 pound dry large lima beans
- 8 cups water Used for boiling the beans
- 8 cups chicken broth Can be substituted with vegetable broth for a vegetarian version
Vegetables
- 4 pieces carrots, chopped
- 2 pieces leeks (white bulb only), chopped
- 2 tablespoons minced shallots
- 2 stalks celery, chopped
Seasoning
- 2 tablespoons olive oil Used for sautéing vegetables
- Salt & pepper To taste
Instructions
Preparation
- Bring 8 cups of water to a boil in a large pot. Add dry lima beans and cook for 5 to 10 minutes.
- Remove from heat and cover tightly; let soak for 2 to 2.5 hours.
- After soaking, drain and rinse the beans under cold water. Return them to the pot.
Cooking
- In a separate large pan, heat olive oil over medium heat. Add chopped carrots, leeks, minced shallots, and celery. Sauté for 5 to 7 minutes until tender-crisp.
- Pour 8 cups of chicken broth into the pot with the soaked beans. Add sautéed vegetables and stir to combine.
- Bring to a simmer, reduce heat to low, and let simmer for 1.5 hours, stirring frequently.
- Season with salt and pepper to taste and adjust as needed before serving.
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Notes
Serve hot, garnished with freshly chopped herbs like parsley or chives. Pairs well with crusty bread. The soup can be customized with various vegetables and spices. Store properly for up to 5 days in the fridge or freeze for up to 3 months.