Lima Bean Soup

 

Lima beans seem to be an underrated bean however after making this recipe I believe that will change. This is one of those late summer gearing up to autumn soups that is just pure and simple and within a matter of minutes and some pantry essentials you can have a low fuss hearty soup.  

Lima Bean Soup

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serves 2 to 4 

1 can (398ml) lima beans

3 cups vegetable stock

1 tablespoon butter

1 tablespoon flour

1/4 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried nettle tops, optional 

1 - 2 tablespoon dried raw onion flakes

2 bay leaves

salt and pepper, to taste

Rinse and drain the lima beans in a sieve.

Add the vegetable stock into a large pot. Add the lima beans.

Gently whisk the flour and paprika together in a bowl. Blend butter with flour mixture and add to the pot. Add the thyme, nettle tops and dried onion flakes and stir until well combine. Add salt and pepper, to taste, and place two bay leaves in the pot and cook on medium high heat for about 5 minutes. Serve with rustic crackers or croutons.  

Notes: if you want to use freshly diced onion instead just sauté about 1/2 cup of onion in the pot before adding all other ingredients.