This Lima Bean Soup Recipe is a nice comforting light meal. It has very nice subtle flavors that meld well together. My family and I find the simplicity of the soup satisfying and not necessary to add any salt or added flavorings. I love how this is a super inexpensive meal too!
1 pound dry lima beans, 8 cups water
4-5 carrots, chopped
1 medium onion, chopped
4 cloves garlic, finely chopped
2 stalks celery, chopped
32 oz vegetable stock
4 cups water
3 tablespoons olive oil
1. Soak beans overnight in 6-8 cups of water. The next day, drain and rinse beans until water runs clear. Discard the bean water, and set beans aside.
2. In a soup pot, heat oil and cook vegetables about 5-8 minutes or until onions and celery are translucent.
3. Add water, vegetable stock, and beans to pot. Bring to a boil. Reduce heat, cover and simmer for 2 hours or until beans are tender.
4. Place a hand mixer in the pot and blend some of the soup for added thickness. Or, place 2-4 cups of soup in a blender and mix until creamy. Add back into the soup pot. * I highly recommend doing this last step, because it adds a nice thickness to the soup.