Lima Bean Soup
A comforting and hearty soup made with slightly expired Lima beans.
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.