Picture a steaming bowl of Lima Bean Soup, rich with the aroma of sautéed onions and garlic mingling with thyme and bay leaf.
This comforting classic is remarkably easy to prepare, making it a beloved choice for cozy nights in.
As the beans and vegetables meld together, they transform into a nourishing, delightful soup, filling your kitchen with warmth.
Let’s bring this inviting dish to life and savor its simple pleasures.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 cups dried lima beans
- 8 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Lima Bean Soup, follow this timeline:
- Read & Gather Ingredients and Equipment (5 minutes)
- Read through the recipe to familiarize yourself with the steps.
- Gather all the ingredients and equipment listed.
- Prep Work (10 minutes)
- Rinse the dried lima beans under cold water.
- Chop the onion, slice the carrots, chop the celery, and mince the garlic.
- Initial Cooking (35 minutes)
- In a large pot, combine the beans and water, and bring to a boil (5 minutes).
- Reduce heat and simmer for 30 minutes.
- During this time, you can prepare the fresh parsley by chopping it.
- Drain & Set Aside (2 minutes)
- Drain the beans and set them aside.
- Sauté Vegetables (5 minutes)
- Heat olive oil in the pot over medium heat.
- Add the chopped onion, garlic, carrots, and celery, and sauté for 5 minutes.
- Combine Ingredients (3 minutes)
- Stir in salt, black pepper, bay leaf, and thyme.
- Add vegetable broth and lima beans back into the pot.
- Final Cooking & Simmering (20 minutes)
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Finish & Rest (12 minutes)
- Remove and discard the bay leaf.
- Stir in the fresh parsley.
- Let the soup rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Rinse the dried lima beans under cold water.
In a large pot, combine the beans and water and bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Drain the beans and set aside.
Heat olive oil in the pot over medium heat.
Add chopped onion, garlic, carrots, and celery to the pot and sauté for 5 minutes.
Stir in the salt, black pepper, bay leaf, and thyme.
Add the vegetable broth and lima beans back into the pot.
Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
Remove the bay leaf and discard.
Stir in the fresh parsley and let the soup rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve alongside a slice of crusty bread to soak up the flavorful broth.
- Grated Parmesan Cheese: Sprinkle some grated Parmesan cheese on top for extra richness and depth of flavor.
- Lemon Wedges: Offer lemon wedges for a fresh, tangy twist that brightens up the soup.
- Green Salad: Pair with a light green salad for a revitalizing and balanced meal.
- Grilled Vegetables: Complement the soup with some grilled vegetables for added texture and taste.
Storage
To store Lima Bean Soup, place it in an airtight container and refrigerate for up to three days.
Alternatively, freeze it for up to three months for longer storage.
Freezing
To freeze Lima Bean Soup, let it cool completely.
Then transfer it to airtight containers, leaving space for expansion.
Label with the date and freeze for up to three months.
Reheating
To reheat lima bean soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, microwave individual portions on medium power.
Cover to prevent splattering.
Heat until thoroughly warmed.
Final Thoughts
Lima Bean Soup is a delightful and nutritious dish that’s perfect for any occasion.
With its rich flavors and simple ingredients, it’s a comforting meal that can be enjoyed year-round.
Whether you’re serving it as a starter or as the main course, this soup is sure to satisfy.
Remember to adjust the seasoning according to your preference and consider adding your favorite garnishes for an extra touch.
Enjoy the warmth and nourishment it brings to your table.
Frequently Asked Questions
Can I Use Canned Lima Beans Instead of Dried Ones?
Yes, you can use canned lima beans. Drain and rinse them, then skip the initial boiling step. Proceed directly to sautéing vegetables. Reduce the simmering time to 10 minutes, ensuring flavors meld well. Adjust seasoning as needed.
What Can I Substitute for Vegetable Broth?
You can substitute vegetable broth with chicken broth for a similar flavor profile. Alternatively, use an equal amount of water with 1 tablespoon of soy sauce or miso paste for depth. Adjust salt accordingly to taste.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can use a slow cooker. Pre-soak beans overnight. Sauté onions, garlic, carrots, celery in olive oil, then add all ingredients, except parsley, to the cooker. Cook on low for 6-8 hours. Stir in parsley.
How Can I Make This Soup Spicier?
To make it spicier, add 1 teaspoon of cayenne pepper or 1-2 chopped jalapeños during the sautéing stage. You can also include 1/2 teaspoon of smoked paprika for a deeper, smoky heat. Adjust to taste.
Can I Add Meat to This Vegetarian Soup?
You can add meat by incorporating 1 cup of cooked, shredded chicken or diced ham. Add it during step 8 to allow flavors to meld. Make certain the meat is fully cooked before adding to maintain food safety.
Lima Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 cups dried lima beans
- 8 cups water
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 2 tablespoons fresh parsley chopped
Instructions
- Rinse the dried lima beans under cold water.
- In a large pot, combine the beans and water and bring to a boil.
- Reduce the heat to low and simmer for 30 minutes.
- Drain the beans and set aside.
- Heat olive oil in the pot over medium heat.
- Add chopped onion, garlic, carrots, and celery to the pot and sauté for 5 minutes.
- Stir in the salt, black pepper, bay leaf, and thyme.
- Add the vegetable broth and lima beans back into the pot.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Remove the bay leaf and discard.
- Stir in the fresh parsley and let the soup rest for 10 minutes before serving.
Notes
