Source: Ecological Cooking
Date tried:September 28, 2017
Yield: 4 servings
Time needed:45 minutes
Prior preparation needed:
Cook dried or frozen beans and drain reserving 2 cups of the cooking liquid for best flavour.
If you already have the beans cooked this is very quick soup to make, less than half an hour. The flavour is subtle but delightful, though some may prefer to add a little stronger seasoning. I found a bit of Worcestershire sauce an excellent addition.
Lima Bean Soup
3 cups cooked lima beans
2 cups reserved bean cooking liquid, or vegetable stock or water
2 Tbsp. olive oil
1 large onion, chopped
1 cup finely chopped carrot
1 Tbsp whole wheat flour
1 tsp. salt (or to taste)
1 tsp. thyme, crushed
1 cup soy or nut milk, unsweetened
Purée beans with liquid until smooth. Set aside.
In a large soup pot, heat oil and sauté onion and carrot, covered, over medium heat for about 10-15 minutes until both vegetables are tender.
Stir in flour, salt and thyme.
Slowly stir in soy or nut milk.
Cook, stirring constantly, until mixture thickens.
Stir in puréed beans.
Warm through on low heat.