Ingredients with Measurements:
- 1 cup dried lima beans, soaked overnight
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 carrots, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Drain and rinse the soaked lima beans.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chopped carrots and lima beans to the pot and stir to combine.
4. Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes or until the beans are tender.
5. Remove the pot from the heat and let it cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and reheat over low heat. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 235
- Fat: 7g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned lima beans instead of dried lima beans. Just drain and rinse them before adding them to the pot.
- You can use chicken broth instead of vegetable broth for a non-vegetarian version.
Variations:
- Add a chopped potato to the pot for a thicker soup.
- Add a teaspoon of smoked paprika for a smoky flavor.
- Add a cup of chopped kale or spinach for extra nutrition.
Tips and tricks:
- Soaking the lima beans overnight will help them cook faster and more evenly.
- If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until it's smooth.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or yogurt on top.
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve the soup with crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish.
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to soak the lima beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Lima beans are native to South America and have been cultivated for thousands of years.
Flavor profiles:
- This soup is savory and slightly sweet, with a creamy texture from the pureed lima beans.
Serving suggestions:
- Serve the soup hot with a side of crusty bread or crackers.
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