Description
Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!
Ingredients
- 1 pound dry lima beans
- 4 cups water
- 5 carrots, chopped
- 1 leek, bulb only, chopped
- 2 tablespoons minced shallots
- 2 stalks celery, chopped
- 4 cubes vegetable bouillon
- 8 cups water
- 2 tablespoons olive oil
Instructions
- Bring 4 cups of water to a boil. Add dry lima beans
- and boil for 2 to 3 minutes. Remove from heat
- and allow the beans to sit
- covered
- for 1 to 2 hours to soften. Drain and rinse until water runs clear
- discarding bean water.
- In a soup pot
- saute vegetables in olive oil until onions and celery are translucent. Add lima beans
- and saute for another 2 to 3 minutes.
- In the meantime
- bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water
- and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water
- and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
Prep Time: 25 mins
Cook Time: 2 hrs 5 mins
Total Time: 4 hrs 30 mins
Servings: 9