
Lima Bean Soup
A comforting and hearty soup made with slightly expired Lima beans.
Prep time:
15 minutes
15 minutes
Cook time:
45 minutes
45 minutes
Servings:
4
4
Ingredients
- 2 cups Lima beans
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- 1. In a large pot, heat olive oil over medium heat.
- 2. Add the chopped onion, carrots, celery, and garlic. Saute until the vegetables are tender, about 5 minutes.
- 3. Add the Lima beans, vegetable broth, bay leaf, dried thyme, and paprika to the pot. Season with salt and pepper to taste.
- 4. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes or until the Lima beans are tender.
- 5. Remove the bay leaf from the soup.
- 6. Using an immersion blender or a regular blender, puree half of the soup until smooth. This will give the soup a creamy texture while still leaving some whole Lima beans for added texture.
- 7. Return the pureed soup to the pot and stir well to combine.
- 8. Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
- 9. Serve the Lima bean soup hot with crusty bread on the side.
soupcomfort foodvegetarian
⚠️Difficulty level: easy