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lima bean soup recipe

Lima Bean Soup

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine American
Servings 4 servings

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

For a creamier texture, you can partially mash some of the beans in the soup using a potato masher or an immersion blender. Adjust the seasoning to taste, and consider adding a splash of lemon juice or a sprinkle of Parmesan cheese for added flavor. This soup can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.
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