I often find myself in situations where I have a bunch of vegetables to use but no idea what to do with them. In this particular case, I had some fresh lima beans, a leek, and some dill from the farmer’s market.
This lima bean soup recipe is the result. I sauteed the lima beans and leek with some garlic and olive oil, added a little lemon juice, salt, and broth, and viola … a healthy and delicious soup.
Lima beans get a bad rap. For many people (my wife included) they conjure up childhood memories of gross stuff your parents made you eat. But they’re actually really good in soups and stews. And, they’re high in protein, fiber, folate, and one of the best sources of potassium.
Here’s the lima bean soup recipe … enjoy.
- 1 cup fresh lima beans (canned works too)
- 1 leek
- 2 cloves of garlic
- 1 T olive oil
- 1 lemon
- 1/4 cup of dill
- 1/2 tsp. salt
- 1/2 cup low sodium vegetable broth
- 1/2 cup water
Shuck the lima beans and set aside. Trim, clean, and chop the leeks. Heat a pan to medium and saute the beans and leeks for 15 minutes in the olive oil. Add the garlic and continue to cook for another couple minutes.
Remove the veggies and add to a food processor or blender (I used my Vitamix). Add juice from the lemon, vegetable broth, water, and dill. Puree for about 30 seconds. Transfer mixture to a pot and simmer for 10-15 minutes before serving.
211 calories, 7 g fat, 29 g carbs (8 g fiber), 8 g protein, 643 mg sodium