I’ll be the first to admit I wasn’t always a fan of lima beans. I guess it was something about the consistency, but who knows.
Recently, my next door neighbor sent a container of this soup over and it was actually quite tasty. Here’s a version I think you’ll like. Somehow, it reminds me that spring is coming:)
Lima Bean Soup
serves 4-6
1 tb olive oil
1 medium onion, diced
4 garlic cloves, minced
7 cups low sodium vegetable stock
1 carrot, thinly sliced
2 potatoes, cubed
2 cups fresh or frozen lima beans
3 tb parsley, chopped
salt and pepper to taste
Pour oil into soup pot. Add onion and garlic and saute lightly for two minutes on low heat. Stir continuously.
Add stock, carrot and potatoes. Bring to a boil over medium heat then reduce to low.
Add lima beans, parsley and salt and pepper. Cook slowly over low heat, for about one hour, or until beans are tender. Let the soup sit for five minutes to thicken, then serve hot.
