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Autumn Lima Bean Soup
Autumn Lima Bean Soup
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hr 20 mins
- Yield: 10 to 12 cups 1x
Ingredients
Scale
- 1 small potato, cut into ½-inch dice (about 1½ cups)
- 1 medium onion, cut into ½-inch dice (2 cups)
- 1 cup mushrooms, cut into ½-inch dice
- 1 medium carrot, peeled and cut into ½-inch dice (½ cup)
- 1 stalk celery, cut into ½-inch dice
- 2 tablespoons fresh garlic, minced
- 1½ cups dry lima beans or other large, white beans such as gigantes*
- 1 star anise
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground black pepper
- 1 (28-ounce) can diced tomatoes with their juice
- 2 tablespoons lemon juice
- 1 tablespoon tomato paste
- 1 tablespoon finely chopped fresh parsley
- Sea salt
Instructions
- In a sauté pan, combine the potato, onion, mushrooms, carrot, celery, garlic, star anise, nutmeg, allspice, cinnamon, pepper, and ¼ cup water; sauté for 10 minutes over medium heat, stirring occasionally until the onions are translucent. Add water 1 to 2 tablespoons at a time if needed to prevent vegetables from sticking to the pan.
- Add the beans and 7 cups water, and bring the liquid to a boil. Reduce to a simmer, cover pan, and cook for 60 minutes or until beans are tender. Stir occasionally.
- Remove and discard the star anise. Add the tomatoes, lemon juice, tomato paste, and parsley. Season with salt and pepper. Taste and adjust seasoning. Cook for 5 to 7 minutes to bring to a boil and merge the flavors.
Keywords: Lima Beans Recipe
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