I have to tell you how much we loved this Lima Bean Soup. Everything about it was delicious and I am so happy with the flavor the leeks gave it. I did double this recipe below and it made more than enough for my family of five (generous portions, plus leftovers). Oh, and we will definitely be making this again…it’s a keeper!
- 1 pound dry lima beans
- 8 cups water
- 2 tablespoons olive oil
- 4 carrots, chopped
- 2 leeks, bulb only, chopped
- 2 tablespoons minced shallots
- 2 stalks celery, chopped
- 8 cups chicken broth (two 32 ounce cartons)
- Salt & pepper, to taste
- Bring 8 cups of water to a boil. Add lima beans and boil for 5 - 10 minutes. Remove from heat, cover. Let beans soak for 2 - 2.5 hours. Drain and rinse beans; return to pot.
- In a large pan, heat olive oil and saute all the vegetables until carrots and celery are tender-crisp.
- Add 8 cups of chicken broth to the beans in the pot. Add the vegetables. Stir to combine and simmer on low for 1.5 hours; stirring frequently. Season with salt and pepper as desired.
Note: Towards the end of the cooking, I smashed some of the beans a bit with my spoon to help thicken the soup. This is purely optional, but I was happy with the result.