Lima Bean Soup

Lima Bean Soup is a delightful dish that not only warms the body but also brings a sense of comfort on chilly evenings. The first time I tried making this soup, I was pleasantly surprised by how easy it was and how rich the flavors turned out. Lima beans have this incredible creaminess that transforms into a velvety base, which I absolutely adore. Pair that with aromatic herbs and spices, and you have a recipe for success.

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What’s fantastic about lima bean soup is that it allows for creativity while still being simple. Maybe you’re hosting a dinner or looking for a weeknight meal that satisfies everyone—this soup fits the bill. Drenched in a thick, hearty broth, it’s a dish I know you’ll love. So grab your apron because we’re about to embark on a comforting culinary journey that will keep your friends and family coming back for seconds!

Why This Recipe Works

Lima bean soup harnesses the creaminess and rich flavors of the lima beans while infusing them with aromatic herbs and spices, crafting a comforting bowl of nourishment. The simmering process allows flavors to meld beautifully, resulting in a soul-warming dish perfect for any occasion.

Why You’ll Love This Lima Bean Soup

This lima bean soup is not only economical but also packed with plant-based protein, making it an ideal family meal. Its thick, creamy tomato broth is delectable and satisfying, ensuring everyone leaves the table happy and full.

Ingredients

• 1 Tablespoon extra virgin olive oil, plus more for serving
• 1 onion, diced
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried sage
• ½ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• 1 teaspoon paprika
• 1 ½ cups dried lima beans or butter beans (or 2 cans – 14 oz/400 g each – drained)
• 1 cup (240 ml) tomato passata
• 1 Tablespoon tomato paste (optional)
• 2 ¼ cups (560 ml) low-sodium vegetable broth
• ¾ teaspoon fine salt, plus more to taste
• ⅛ teaspoon black pepper
• 2-3 Tablespoons chopped parsley

Preparing Your Lima Bean Soup

Soak the Beans

Firstly, soak the dried beans overnight in a large bowl with plenty of cold water. This helps to soften the beans, ensuring they cook evenly. The next day, drain the beans and place them in a pot filled with fresh water, covering them well.

Cook the Beans

Cook over low heat until the beans are half tender, which takes about 30 minutes. After this, drain the beans and set them aside. This soaking and initial cooking will add to the creamy texture later on.

Sauté the Aromatics

Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, throw in the diced onion. Cook, stirring often, until the onion turns translucent, about 5 minutes. The smell will be inviting!

Add Garlic and Spices

Now, add the minced garlic, dried herbs, and paprika. Stir everything for about 1 minute to enhance all the flavors. You’ll notice how the aroma shifts beautifully at this stage.

Combine Ingredients

Next, stir in the soaked beans, tomato passata, vegetable broth, and the tomato paste if you’re using it. Season with salt, black pepper, and toss in a bay leaf for added flavor.

Simmer the Soup

Raise the heat and bring the mixture to a boil. Once it’s bubbling, reduce it to a gentle simmer. Cover the pot and cook for 30 minutes, stirring occasionally. This is when magic happens; the flavors begin to develop and meld together.

Blend for Creaminess

(Optional) Turn off the heat and allow the soup to cool slightly. Transfer 2 cups of the soup to a stand blender and blend until smooth. This step is all about that creaminess; returning it to the pot really adds depth. If you prefer, you can also use an immersion blender for a more rustic texture.

Final Touches

Stir in the chopped parsley and toss until well combined. Taste the soup and adjust the seasoning if needed. Maybe a pinch of salt or an extra dash of pepper?

Serve and Enjoy

Serve warm and drizzle with extra virgin olive oil. Pair it with some crusty bread or sprinkle a pinch of chili flakes if you want a little kick.

Serving Suggestions

• Enjoy with crusty bread or garlic croutons for that comforting crunch.
• Pair your soup with a fresh garden salad for a complete meal. It’s all about balance!

Tips for Success

• Ensure the beans are soaked properly to achieve the best texture. This step makes a big difference!
• Adjust herbs and spices according to your personal preference. Feel free to play around and make it your own.

Variations

• For a chunkier texture, consider adding diced tomatoes.
• Incorporate other vegetables like carrots or celery for added nutrition and flavor.

Storage Tips

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• When ready to enjoy again, reheat gently on the stove and add a bit of water to loosen if it thickens.

Pairing Ideas

• Crisp white wine or a light beer complements the flavors well.
• Sourdough or whole grain bread really enhances the soup’s richness.

FAQs

1. Can I use canned lima beans instead?
Yes, you can substitute dried lima beans with canned for quicker preparation—just drain and rinse them well.

2. Is this soup vegan-friendly?
Absolutely! This soup is completely plant-based and perfect for vegan diets.

3. Can I freeze lima bean soup?
Yes, you can freeze it in airtight containers for up to 3 months, making it a great meal prep option.

4. How do I know when the beans are done cooking?
The beans should be tender but not mushy; taste them to check their doneness.

5. What can I add for extra flavor?
Consider adding a splash of lemon juice or hot sauce for a zesty kick!

This lima bean soup not only warms the soul but also nourishes the body, making it a wholesome addition to your meal repertoire. Its simplicity allows room for creativity while maintaining the heartiness that everyone loves. Whether you’re cooking for your family or entertaining friends, this soup will surely impress with its depth of flavor and satisfying texture. Enjoy the comfort of each spoonful and make it a staple in your kitchen!

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