Ingredients with Measurements:
- 1 cup dried lima beans, soaked overnight
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 bunch kale, stemmed and chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
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 chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the soaked lima beans, vegetable broth, diced tomatoes, dried thyme, dried oregano, and bay leaf to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.
4. Remove the bay leaf from the pot. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Add the chopped kale to the pot and simmer for an additional 10 minutes or until the kale is wilted.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 4g
- Carbohydrates: 43g
- Protein: 14g
- Fiber: 14g
Substitutions for ingredients:
- Dried lima beans can be substituted with canned lima beans.
- Vegetable broth can be substituted with chicken broth or water.
- Kale can be substituted with spinach or collard greens.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use cannellini beans instead of lima beans for a different texture.
- Add cooked chicken or sausage for a heartier soup.
Tips and tricks:
- Soaking the lima beans overnight will help them cook faster and more evenly.
- Pureeing the soup will give it a smoother texture, but it's optional.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
- Serve the soup in bowls with a slice of crusty bread on the side.
Garnishes:
- Garnish the soup with a dollop of sour cream or Greek yogurt and chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve the soup with a side salad or a grilled cheese sandwich.
Suggested side dishes:
- Crusty bread
- Side salad
- Grilled cheese sandwich
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 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. They were introduced to Europe by Spanish explorers in the 16th century and became popular in the United States during the colonial period.
Flavor profiles:
- The soup has a creamy and hearty texture with a savory and slightly sweet flavor from the lima beans and tomatoes. The kale adds a slightly bitter and earthy flavor.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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