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Christmas Lima Bean Soup
Huge Christmas Lima Beans are the star of this vegetable soup!
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 6 -8 servings
Calories 130 kcal
Ingredients
- 1 pound cooked Christmas Lima Beans or any large lima - for directions on how to cook beans see the notes section.
- 2 Tbs. olive oil
- 1/2 cup finely chopped shallots
- 2 celery stalks chopped
- 3 carrots diced
- 4 cloves garlic chopped
- 1 Tbs. tomato paste
- 28 oz can diced San Marzano tomatoes
- salt and pepper to taste
- Optional: fresh basil julienned to top, 3 Tbs pesto, any other veggies you might have in your fridge
Instructions
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Cook beans. See notes section.
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Put beans and the bean broth in a pot and heat. If you are using canned beans and do not have the broth you used to cook them, toss in about 4 cups of chicken broth.
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Heat olive oil in a pan and saute shallots, carrot, celery until tender. Add garlic and 1/2 tsp salt, cook another minute.
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Add the tomato paste, blend that in for another minute.
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Add the diced tomatoes and simmer everything about 15 minutes until it becomes a chunky sauce.
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Season with salt and pepper to taste. Add everything into the pot with the beans.
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Add any other veggies you might need a home for.
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Simmer the soup, covered, on low for about 30 minutes.
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Optional: Right before serving you could stir in fresh spinach.
Notes
To cook lima beans, add 8 cups of water to a large pot, add beans(rinsed first), a few sprigs of thyme, a bay leaf, a few cloves of garlic and an onion quartered. Bring to a slow rolling boil and turn down to a simmer, cover and cook 1 hour and 45min. Add salt about halfway through to taste. Cook until the beans are tender.
Nutrition Facts
Christmas Lima Bean Soup
Amount Per Serving (1 g)
Calories 130
* Percent Daily Values are based on a 2000 calorie diet.