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
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)
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.