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.
This soup literally came together in just under 45 minutes, most of which was non-active time. Super fast and easy.
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.
Warmly Spiced Lima Bean Soup
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
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.
- 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.
- Add the dry spices and cook for 1 minute to release their flavors.
- 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.
- 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.
- 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.
- 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.