Lima Beans With a Twist: Seasonal Chef Recipe


We are at the lowest point of the year in terms of seasonal ingredients. I am very close to being at the end of my rope trying to be creative with potatoes and squash – as I am sure you are too. Dreary cold days call for cozy warm soups, but what could I make that doesn’t feature a tired root vegetable? Looking around the ‘fridge I only had a few ingredients at my fingertips and a sad little box of lima beans calling out to me from the freezer. Lima beans, while not necessarily loaded with vitamins, are a good source of cholesterol lowering properties. They are also a favorite of my husband so I always have a package of frozen on hand.

simple ingredients for Seasonal Chef's lima bean soup.

This soup literally came together in just under 45 minutes, most of which was non-active time. Super fast and easy.

Warm spices add a twist.

To give this a twist I added garam masala and ginger to the pot and let it cook out a little. The result: “Definitely not my mother’s lima bean soup,” said my husband!

To read more about how this soup comes together click this link: Not your mother’s lima bean soup.

Buon appetito!

One year ago: Shrimp and quinoa bowl
Two years ago: Millet
Three years ago: Easy salmon

Warmly Spiced Lima Bean Soup
Serves 4-6

1 medium onion, 1 cup roughly chopped
1 carrot, peeled and chopped, ¼ cup
1 celery stalk, chopped, ¼ cup
1 garlic clove, smashed
1 tablespoons butter
Kosher salt
Ground black pepper
1 teaspoon garam masala
½ teaspoon ground ginger
1 – 10 oz. package lima beans
1 quart of vegetable stock, divided
1 orange, zested and juiced
4 dry apricots, plus more for garnish
2 -3 basil leaves, finely chiffonde.

  1. In a medium soup pot add the vegetables and butter. Over medium heat cook then with 1 teaspoon of salt and ½ teaspoon of pepper, until soft and slightly browned. About 10 minutes.
  2. Add the dry spices and cook for 1 minute to release their flavors.
  3. Add the beans and 3 cups of stock. Turn up the heat and bring to a boil, then lower and simmer for 10 minutes. Then turn off the heat and let the pot cool for about 5 minutes.
  4. Pour into a high-speed blender and add the zest, juice and apricots. Puree for 1 minute until very smooth. Add the remaining cup of stock to get the soup to your desired consistency.
  5. Taste for seasoning and add salt and pepper as needed. If you think it should be a little sweeter add another apricot and puree again.
  6. Pour back into the pot to keep it warm while you make the garnish. Finely chiffonade the basil by making a thin roll and slicing with a very sharp knife. Additionally dice the apricots in 1/8” cubes. Divide the soup in bowls and top with the feathery basil and apricot cubes.

About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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