Home      Fatfree FAQs    Discussion Board    Blog

All Recipes
  Hint: Use quotation marks around phrases

All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Eat to Live
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pressure Cooker

Quick & Easy
Recipes of the Week
Rice & Other Grains
Sandwiches & Spreads

Soups and Gumbos
Stews and Chilies

Fatfree Vegan Recipes proudly endorses Vita-Mix 


This site hosted by:

Web Hosting By

Click here for 25% off your first year


Click to join Fatfree Vegan Recipes mailing list


Click to subscribe to Eat-2-Live Mailing List



printer friendly version

Creamy Lima Bean Soup

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.
See our privacy policy

Votes:1 Rating:Rating = 10-Delicious!


  Send us Feedback

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy