Giant Lima Bean and Vegetable Soup

This Giant Lima Bean and Vegetable Soup is a hearty, flavorful soup that's perfect for a cold winter day. The lima beans add a creamy texture and nutty flavor, while the vegetables add sweetness and crunch. The soup is also a good source of protein and fiber, making it a filling and satisfying meal.

I first had this soup at a restaurant in New York City. I was immediately hooked on the creamy texture and nutty flavor of the lima beans, and I knew I had to recreate it at home. I experimented with different recipes until I finally came up with this one, which I think is even better than the original. This soup is now a staple in my household, and I make it all the time, especially during the winter months.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 cup dried giant lima beans
• 6 cups vegetable broth
• 1 large potato, peeled and diced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a large pot, combine the lima beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
2. Add the potato, carrot, celery, onion, garlic, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
3. Remove the pot from the heat and let cool slightly. Use an immersion blender to puree the soup until smooth.
4. Taste and adjust seasonings as desired. Serve hot.

Why It Works

• The lima beans add a creamy texture and nutty flavor to the soup.
• The vegetables add sweetness and crunch to the soup.
• The soup is a good source of protein and fiber, making it a filling and satisfying meal.