Creamy Lima Bean Soup
I stepped outside this morning for my usual run, and once I saw the ice built up on cars and felt the biting cold in the air, I stepped right back in. On cold wintery days, one of the easiest and most comforting meals you can make is a creamy bean soup.You can purée just about any bean with vegetable stock to get a delicious soup. Chickpeas, cannellini beans, black beans, and even lima beans work. Today, I decided to go with lima beans.Sticking with basic ingredients, like onion, garlic, salt, and pepper, can result in a rich lima bean soup. Or, if you’re feeling more adventurous, throw in a touch of curry powder. It’s good, I promise! And by puréeing the entire mixture, instead of leaving a brothy base and whole beans, the texture is surprisingly indulgent. Enjoy!
Creamy Lima Bean Soup
1 Tbsp. olive oil
1 small onion, diced
1 clove garlic, minced
2 cups vegetable broth
1/2 cup water
2 cups frozen lima beans
Salt and pepper, to taste
2 Tbsp. sliced chives
•In a large pot, heat the oil over medium heat, add the onion and garlic, and cook until soft.
•Add the broth, water, and lima beans and simmer for 10 to 15 minutes, or until the beans are tender.
•Pour the mixture into a food processor or blender and purée the soup. Add additional water for a thinner consistency.
•Return the soup to the pan, season with salt and pepper, and heat over moderate heat until hot.
•Garnish with the chives and serve.
Makes 2 to 3 servings
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