Lima Bean and Spring Vegetable Soup

Lima Bean and Spring Vegetable Soup Recipe - Vegetarian Food

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Lima Bean and Spring Vegetable Soup is a delicious and nutritious dish that is perfect for the spring season. Packed with fresh vegetables and flavorful broth, this soup is sure to satisfy your taste buds and keep you feeling satisfied.

History

This recipe has been a favorite for many years, as it combines the flavors of lima beans, green beans, and asparagus in a hearty and comforting soup. It is a great way to enjoy the fresh produce of the spring season and is a popular choice for those looking for a healthy and delicious meal.

Ingredients

1 tbsp olive or vegetable oil
2 white onions, chopped (about 3 cups)
0.5 cup chopped and peeled carrot
4.5 cups canned low-salt chicken broth or vegetable broth
1 (10 oz) package frozen baby lima beans, thawed
5 oz green beans, trimmed and cut into 1-inch pieces
1 (14.4 oz) can asparagus, drained, or 0.25 (2.5 lb) bag frozen asparagus
0.67 cup thinly sliced fresh basil, or 1 tbsp dried basil
Freshly grated parmesan cheese

How to prepare

1. Heat oil in a large heavy saucepan over medium heat. Add onions and carrot; cook until the vegetables are tender but not browned, about 8 minutes.
2. Add broth and bring it to a boil. Add lima beans and green beans and simmer until they are almost tender, about 8 minutes.
3. Add asparagus and 0.33 cup of basil and simmer until all the vegetables are tender, about 7 minutes longer.
4. Season the soup with salt and pepper to taste. Stir in basil. Ladle the soup into bowls. Top with Parmesan cheese, if desired.

Variations

Add in some cooked chicken or tofu for extra protein.
Stir in some cooked pasta or rice for a heartier soup.
Top with a dollop of Greek yogurt or sour cream for added creaminess.

Notes

Cook Time:
Serves:

Cooking Tips & Tricks

Be sure to thaw the frozen lima beans before adding them to the soup to ensure they cook evenly.

- Feel free to add in any other spring vegetables you have on hand, such as peas or spinach, to customize the soup to your liking.

- For a creamier texture, you can blend a portion of the soup in a blender before serving.

Serving Suggestions

Serve this soup with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Be sure to simmer the vegetables until they are tender but still slightly crisp to maintain their texture and flavor.

- Season the soup with salt and pepper to taste before serving.

Ingredient Substitutions

Use fresh lima beans instead of frozen if they are in season.

- Substitute any other fresh herbs you have on hand for the basil.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 180

Carbohydrates

Total Carbohydrates: 25g

Dietary Fiber: 7g

Sugars: 6g

Fats

Total Fat: 4g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 7g

Vitamins and minerals

Vitamin A: 20%

Vitamin C: 30%

Calcium: 10%

Iron: 15%

Alergens

Contains dairy (Parmesan cheese)

Summary

This Lima Bean and Spring Vegetable Soup is a nutritious and delicious option for a spring meal. It is packed with vitamins, minerals, and fiber, making it a healthy choice for any diet.

Summary

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Lima Bean and Spring Vegetable Soup. It was a warm spring day, and I was walking through the bustling farmers market in town. The smell of fresh produce filled the air, and I couldn't help but be drawn to the vibrant colors of the vegetables on display.

As I made my way through the market, I came across a small stand that was selling a variety of beans and peas. Among them were some beautiful lima beans, fresh and green, just begging to be cooked into a delicious dish. I couldn't resist buying a bag of them, and the farmer who sold them to me mentioned that they were perfect for making a hearty vegetable soup.

I had never made Lima Bean and Spring Vegetable Soup before, but I was eager to give it a try. I asked the farmer for a recipe, and he kindly shared his family's traditional method of making the soup. As I listened to his instructions, I could tell that this was a recipe that had been passed down through generations, each cook adding their own unique twist to it.

I went home that day with a bag of lima beans and a head full of ideas for how to make the soup. I spent the afternoon chopping fresh spring vegetables – carrots, leeks, and peas – and simmering them in a pot with the lima beans. The aroma that filled my kitchen was heavenly, a mix of earthy beans and sweet vegetables that promised a delicious meal to come.

As the soup simmered on the stove, I remembered all the recipes I had learned over the years from various places and people. My own grandmother had been a fantastic cook, and she had taught me the importance of using fresh, seasonal ingredients in my dishes. I also recalled the time I had spent traveling through Europe, learning new recipes from the locals and incorporating them into my own cooking repertoire.

When the soup was finally ready, I ladled it into a bowl and took a hesitant sip. The flavors exploded on my tongue – the creamy beans, the tender vegetables, the hint of herbs and spices. It was a perfect combination of textures and tastes, a dish that was both comforting and nourishing.

I knew then that this recipe would become a staple in my own kitchen. Over the years, I have made Lima Bean and Spring Vegetable Soup countless times, tweaking the ingredients and methods to suit my own tastes. Sometimes I add a splash of white wine for extra flavor, or a handful of fresh herbs from my garden for a burst of freshness.

I have shared this recipe with friends and family, always eager to pass on the tradition that had been given to me by the farmer at the market. Each time I make the soup, I am reminded of that warm spring day when I discovered the recipe, and the joy it has brought me ever since.

As I sit down to enjoy a bowl of Lima Bean and Spring Vegetable Soup, I am grateful for the memories and experiences that have shaped my cooking journey. Each dish I make tells a story, a tale of the people and places that have influenced me along the way. And for that, I am truly thankful.