Vegetable Lima Bean Soup

Hearty and filling, this is one soup you’ll turn to all winter long.

Directions

Prepare the Soup

1. In a three-quart saucepan, sauté onions in oil until golden in color. Add vegetables and sauté for 20 minutes. Combine sautéd vegetables with bean soup and cook for additional 20 minutes.

2. In an eight-quart pot, bring water, split peas, lima beans and baking soda to a boil. (After adding baking soda, lower heat for a few seconds, as it tends to cause the water to foam and boil). Cook for one hour and 45 minutes on medium heat, stirring occasionally. Add salt when beans are nearly tender.

Notes:

Skinned beans are more easily digested and do not cause colic or gas. Baking soda softens hard water and reduces cooking time.

Credits

Photography and styling by Peri Photography

Recipe tags

Beans Bell peppers Carrots Celery Chunky soup Courgettes Filling soups Gluten free soups Green peas Healthy soups Hearty soups Hot soups Lima beans Onions Parsley roots Red peppers Sauted vegetables Sauted veggies Sauteed vegetables Sauteed veggies Soups Split peas Vegetable soups Vegetables Winter Winter soups Yellow peas Zucchini Zucchinis