Lima Bean Soup

I have random cravings for lima beans…like the kind I imagine a pregnant woman has for something equally as weird.  Yes, I know you’re thinking “she would crave something healthy”…but I seriously do!  Maybe its because they remind me my childhood…it’s a Bernie favorite! And just so ya know, one of my favorite dancer/foodie friends shares my love of lima beans (and loved the soup)…so I’m not the only one!

I’ve never had lima bean soup, but I figured I could make it the way Bernie makes her beans, and then just make them “soupier”.  So I called the expert to consult the best way to go about this.  Here is what we came up with.

Sauté your “seasoning” (carrots, celery, onion) in a little oil with salt and pepper.  Add the chicken stock and frozen lima beans.  Cook until they are as tender as you like.  I decided  to add lemon juice to finish.  Really easy!

I wanted something brothy with beans that held their shape so I didn’t cook the soup for too long.  But I think it would be really good if you cooked it longer and the beans started to fall apart…or if you puréed half of the soup.

Lima Bean Soup
created by me and Bernadette

makes about 8 1-cup servings

2 tablespoons olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups low-sodium chicken stock
2 16-ounce bags frozen lima beans
salt and pepper
juice of a lemon

In a large stockpot over medium-low heat, sauté the carrot, celery, and onion with the olive oil until the onions are translucent, 10 to 15 minutes.  Add stock and beans.  Add enough water to just cover the beans.  Season with salt (a few pinches) and black pepper.  Simmer, covered, for 20 minutes or until beans are tender (or longer if you want the beans to begin falling apart).  Add lemon juice. Taste and re-season if needed. 

Per serving: 200 calories, 3.4 g fat (0.5 g saturated), 30 g carbohydrates, 7 g fiber, 10 g protein (exchanges: 1 protein, 2 starch)

* I ALWAYS make enough soup to freeze some…Its so nice having soup ready to go on days when I don’t have have time to cook!  Especially when it’s a long studio night!