I have a big jar of dry Lima beans in my pantry, also known as butter beans, but I never know what to do with them until I discovered this recipe. It may not be the most glamorous sounding soup but it is packed with fiber and protein and surprisingly low in calories. Very soothing to the soul.
Creamy Lima Bean
Soup
Dining With Friends Cook Book
1 1/2 cups
dry lima beans, thoroughly washed
6 cups
vegetable broth
Sesame
oil
2 cups
finely diced onions
1 cup
peeled and coarsely grated carrots
2 tablespoons
chopped garlic
2 tablespoons
olive oil
1/4 teaspoons
olive oil
1/4 teaspoon
ground pepper
1/2 cup
finely diced green bell pepper
1 tablespoon
seal salt or less
1/4 teaspoon
ground coriander
Finely
shredded scallions for garnish
To prepare the beans, bring the vegetable broth to a simmer
in a large saucepan and add the beans.
Immediately remove from the heat, let the mixture cool and refrigerate
for several hours or overnight.
***I put the beans and broth in my crock pot for a bit so I had to cook
less the next day.
Cook the beans in the soaking broth covered over medium heat
about 1 1/2 hours, until tender
(since I precooked in crock pot, I didn’t have to cook on stove for that long).
To make the soup, sauté the onions, carrots, and garlic in a
2-quart saucepan with the olive oil and pepper over medium heat until the
onions are translucent. Add a few
drops of sesame oil.
In a blender, puree 2 cups of cooked lima beans with 2 cups
of the soup’s broth. Add this
puree to the sautéed vegetables.
Add the remaining cup of cooked lima beans, keeping them whole. Then add the bell peppers, salt and
coriander to the bean mixture and cook for a few minutes to blend the spices.
Serve with a garnish of finely shredded scallions.
I love your photos. Terrific recipes and blog :)
ReplyDeleteThank you!!! My husband takes the pictures and we both have fun with the set ups!
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