There are very few foods that I don’t like but I don’t like beans.  But since they’re so good for you (and economical), I’ve been trying to incorporate them into my diet.  I’m a firm believer that you can teach yourself to like ANY food no matter how much you dislike it.  So when Green Giant frozen lima beans went on sale, I bought some and made this simple soup.  It turns out I don’t dislike lima beans after all.

Lima Bean Soup Recipe

makes 4 to 6 servings

1/2 large onion, diced

3 tablespoons butter

1 tablespoon olive oil

3 cups lima beans, thawed and rinsed

1 apple (sweet variety) peeled, cored, and sliced thinly

2 cups chicken broth

2 cups water (or substitute with chicken broth if you want more flavour)

salt and freshly ground black pepper

for toppings

4 slices of bacon, cooked until crispy then crumbled

grated parmesan cheese (you can also mix some into the soup before serving)  (I use a Microplane coarse grater)

sour cream

chives or green onions sliced thinly

In a large ceramic dutch oven or heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent, about 8 minutes.  Add the lima beans and 2 cups of water, increase the heat to medium-high and cook until very soft, about 10 minutes. Skim any foam off the top and discard.  Then add the apple and 2 cups of chicken broth. Lower the heat and simmer for 5 minutes.  Puree with a hand blender. Season with salt and pepper to taste.  Ladle into serving bowls and top with toppings.