Ingredients with Measurements:
- 1 cup dried lima beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lima beans and soak them in water overnight.
2. Drain the beans and set them aside.
3. In a large pot, sauté the onion and garlic in olive oil until softened.
4. Add the soaked lima beans, vegetable broth, water, thyme, bay leaf, salt, and black pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour or until the beans are tender.
6. Remove the bay leaf from the pot.
7. Using an immersion blender, blend the soup until it is smooth. Alternatively, transfer the soup to a blender and blend in batches.
8. Add the chopped spinach and parsley to the pot and simmer for an additional 10 minutes.
9. Stir in the lemon juice and adjust the seasoning to taste.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 1 hour 10 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Fat: 7g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 14g
Substitutions for ingredients:
- Lima beans can be substituted with other types of beans such as navy beans or cannellini beans.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Spinach can be substituted with kale or Swiss chard.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with croutons or grated Parmesan cheese.
- Add cooked chicken or sausage to the soup for a heartier meal.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender for a smoother soup texture.
- Adjust the seasoning to taste before serving.
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, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more water or broth 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 beans overnight to ensure they are fully cooked and safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Lima beans are native to South America and have been cultivated for thousands of years.
Flavor profiles:
- Earthy
- Savory
- Tangy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Hearty, Earthy, Herbaceous, Nutty