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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!
Ingredients
- 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
Instructions
- 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.
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Brandie Valenzuela is a food blogger and writer at Home Cooking Memories. She lives in Las Vegas, NV where she enjoys cooking, baking, modern-day recipe keeping and making everyday memories with her family. She is known to have an extremely normal obsession with cupcake liners, ribbons and office supplies.
Looks delicious, Brandie!
Thank you, Karen!
Yum! Sounds delicious!
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