Lima Beans soup, what a great way to warm up in winter. I was recently visiting family in Nebraska and the temperatures there were freezing, it was snowing in spring and what often came to mind was soup. My mum did most of the cooking and she made her different varieties of asian soup but not the ones I’ve been missing.
We don’t have snow in Sydney but by the time we got back, autumn had started and it’s been quite chilly since. I’ve been going through my list of soup recipes on my site and I found this recipe and realised that I didn’t get the chance to share it with you the last time I made it. So I thought this is the great opportunity for me to share it since we’re hitting winter soon.
If you’ve gone through a few of my recipes, you should know by know that I love to make food from scratch.
LIMA BEANS SOUP
Prep-Time: 15 mins Serve: 4
Cooking Time: 30 mins
Ingredients
1 1/2 cup Lima beans, soaked in water for 30 minutes to 1 hour
1 large brown onion, chopped
2 medium size carrot, peeled and chopped
3/4 cup mint peas
2 potato, peeled and chopped
1 1/2 cup sliced mushrooms
2 large tomato, chopped
2 cloves garlic, minced
1 tsp tomato paste
1 tsp Italian herbs
salt and pepper to taste
pinch of paprika
2 cups water/chicken broth
4 green chillies, chopped (optional)
olive oil
Coriander to garnish
Method
Heat the oil in a medium sized pot over medium high heat, add in the onion and mushrooms once the oil is heated and then stir for 3 minutes or until the mushrooms start to give out excess liquid and soften.
Now add in the potatoes, peas and carrot and stir for a further 3-5 minutes or until the vegetables start to cook. Continuously stir and add in the garlic, Italian herbs, tomato paste and paprika and then cook until the garlic and herbs starts to fragrant.
Next add in the tomatoes and chillies, give the pot a quick stir and then add the water/stock and lima beans. Bring the heat to high and allow the pot to come to a boil.
Leave the pot to boil with the lid on for 20 minutes or until the liquid has reduced by half and the Lima beans are cooked through.
Season with salt and pepper and then garnish with coriander leaves to serve. Side with toast or any other sides you prefer.