Deliciously Creamy Lima Bean Soup
March 14, 2012 7 Comments
I’m here to make more promises! Oh, yes, I am! This soup is phenomenal. Really. I’m sure you’re thinking that lima beans are the last thing you’d describe as phenomenal, but trust me this silky smooth, hearty soup is nothing short of amazing. Even if you despise lima beans, I’m willing to place bets that you’ll actually like this soup because when lima’s are pureed their creamy texture lends itself to a delicious soup base. No mealiness found here!
What I love about this soup and why I’ve been making it for many years is because it’s incredibly quick to put together (almost instant to make), it’s tasty, hearty, satisfying and loaded with protein, fiber, Vitamins A, C, and K, and manganese. So to break that down, it’s healthy, fast, and delectable!
Lima Bean Soup
- 2 10 oz. bags of frozen lima beans
- 1 medium yellow onion, chopped into small pieces
- 2 medium carrots, chopped into small pieces
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 2 heaping teaspoons dried thyme (don’t forget this ingredient—IMO, it completely makes the soup!)
- salt and pepper to taste
Cook Beans: Empty both bags of frozen lima beans in a medium pot and fill with just enough water to cover. Cook the beans over high heat until they boil. Reduce the head to low, cover, and cook until heated through—about 10 minutes.
Sautee Veggies: While the beans are cooking, pour the olive oil in a medium saute pan and heat over medium heat. Add the onions and saute for 7-10 minutes or until soft and translucent. Add the carrots and garlic and saute for another 7 minutes.
Puree Beans: While the veggies are cooking and after the beans are heated through, puree the beans in their cooking liquid either directly in the pot with an immersion blender or in batches in a blender until silky smooth. Return the pureed beans to the cooking pot and then add the cooked veggies. Add the dried thyme (I like to rub it between my hands to allow the flavors to come through more before adding it), salt, and pepper. At this point, you can either cook the soup for another 15 minutes on low heat or, if you’re pleased with the tenderness of the veggies and the flavors of the soup, eat it now.
Note: The rosemary garnish is completely unnecessary and would be ridiculous to actually eat with this soup—I just thought it needed some kind of accessory in order to be more photogenic and that was the best I could find in my fridge :). A few fresh thyme leaves would be more appropriate.