Ingredients with Measurements:
- 1 pound dried lima beans, soaked overnight
- 6 cups chicken or vegetable broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 slices bacon, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Drain the soaked lima beans and add them to the pot along with the chicken or vegetable broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 1-2 hours until the beans are tender.
4. Remove the bay leaves and use an immersion blender or regular blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. In a small pan, heat the olive oil over medium heat. Add the reserved bacon and cook until crispy.
7. Serve the soup hot, garnished with the crispy bacon and chopped parsley.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 45g
- Protein: 20g
- Fiber: 15g
Substitutions for ingredients:
- You can use canned lima beans instead of dried, but reduce the cooking time to 30 minutes.
- Use turkey bacon instead of regular bacon for a healthier option.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use smoked ham instead of bacon for a different flavor profile.
- Add a dollop of sour cream or Greek yogurt on top of each serving for a creamy finish.
Tips and tricks:
- Soak the lima beans overnight to reduce cooking time and improve texture.
- Use an immersion blender for a smoother soup, or a regular blender for a chunkier texture.
- Adjust the seasoning to your taste by adding more salt and pepper as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Crispy bacon
- Chopped parsley
- Sour cream or Greek yogurt
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Lima beans are native to South America and have been cultivated for thousands of years. They were introduced to Europe in the 16th century and eventually made their way to North America.
Flavor profiles:
- Creamy
- Savory
- Smoky
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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