Creamy Lima Bean Soup

Recipe by: Susan Voisin
Yield: 6 servings

2 1/2 qt Water
2 c Dried lima beans
2 tsp Salt
2 tbsp Dried parsley
1 tsp Oregano
1/2 tsp Dill weed
1/4 tsp Pepper
1 tbsp Vegetable broth
5 Green onions, chopped
1 Celery rib, chopped
1 sm Garlic clove, minced
1/2 c Soy milk
1 1/2 tbsp While or yellow miso

In large pot, add lima beans and salt to water. Bring to a boil and reduce heat. Cook on medium heat for 10 minutes. Add parsley, oregano, dill weed, and pepper. Simmer for about 45 minutes or until lima beans are very tender. Remove two cups of beans and liquid and puree in blender. Return beans to pot. Continue to simmer.

Sauté onions and celery in broth for 3 minutes. Add garlic and sauté for 1 more minute. Add sautéed vegetables to beans, along with soy milk. Simmer for at least 15 more minutes.

When almost ready to serve, place miso in a small bowl; add 1/3 cup of water and mix to form a smooth paste. Add this to the soup, and mix well.  Heat thoroughly for 1 minute or 2, but do not return to a boil.

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