This hearty Lima Bean Soup is a comforting bowl of warmth that blends Mediterranean simplicity with robust flavor. The base features tender lima beans and sweet carrots, sautéed with savory mushrooms and aromatic green onions. A splash of soy sauce adds an unexpected depth of umami, while a hint of cayenne provides a gentle, warming kick. The soup is blended until luxuriously smooth, creating a velvety texture that coats the palate. It is an excellent choice for chilly evenings, offering a satisfying meal that is both vegetarian and vegan-friendly. Easy to prepare with pantry staples, this soup stores well and makes for a perfect make-ahead lunch or dinner.
Lima Bean Soup
Description
This hearty Lima Bean Soup is a comforting bowl of warmth that blends Mediterranean simplicity with robust flavor. The base features tender lima beans and sweet carrots, saut&# 195;©ed with savory mushrooms and aromatic green onions. A splash of soy sauce adds an unexpected depth of umami, while a hint of cayenne provides a gentle, warming kick. The soup is blended until luxuriously smooth, creating a velvety texture that coats the palate. It is an excellent choice for chilly evenings, offering a satisfying meal that is both vegetarian and vegan-friendly. Easy to prepare with pantry staples, this soup stores well and makes for a perfect make-ahead lunch or dinner.Ingredients
Directions
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Cook the frozen lima beans in a pot of water according to package instructions until tender.
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Steam the sliced carrots in a separate pot or steamer basket until they are fork-tender.
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Drain the cooked lima beans and steamed carrots, reserving about 2 cups of the cooking water.
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Heat the olive oil in a large skillet over medium heat.
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Add the chopped green onions and mushrooms to the skillet and sauté until the mushrooms are tender and lightly browned.
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Stir in the basil, black pepper, and cayenne pepper, sautéing for another minute until fragrant.
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Transfer the sautéed vegetable mixture, cooked lima beans, and carrots to a blender.
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Add the soy sauce and 1 cup of the reserved bean and carrot cooking water to the blender.
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Blend the mixture in batches until completely smooth and creamy.
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Pour the blended soup into a large soup pot and add additional reserved cooking water or milk as desired to reach your preferred consistency.
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Simmer the soup gently on low heat for 15 to 20 minutes to allow the flavors to meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 429.1kcal
- % Daily Value *
- Total Fat 14.0g22%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 2714.4mg114%
- Total Carbohydrate 69.3g24%
- Dietary Fiber 21.1g85%
- Sugars 26.0g
- Protein 22.6g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the soup to cool completely before transferring to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if it has thickened.
Substitutions: For a dairy-free version, use vegetable broth instead of milk. If you prefer a richer texture, you can substitute half of the soy sauce with coconut milk or cashew cream. Fresh basil leaves can be used instead of dried, added at the end of cooking.
Tips: Be careful when blending hot liquids. Ensure the blender lid is secure and vented, and start on a low speed to prevent splattering. Adjust the amount of soy sauce and cayenne to taste, as soy sauce can vary in saltiness.
