My husband hates Lima beans, so he wasn’t stoked when I said I was making this for dinner last night. He loved it! The real test though, was feeding it to Lil B for lunch today. He loved it too! I hope your kids (and husbands/wives) will too.
The best part about this recipe is it can be made in 20 minutes.
I dedicate this first vegetable soup recipe to my friend Val and her family.
Lima Bean and Spinach Soup
inspired by Mark Bittman’s Lima Bean Stew from Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less
[link compliments of Amazon Affiliate Program]
Ingredients
1 bag frozen baby Lima beans
3/4 cup homemade or organic vegetable stock
1/2 cup water
1 tblsp earth balance, smart balance or butter (depending on if you are making a vegan or vegetarian version)*; substitute olive oil if you do not want to use any of the above
2-3 fresh garlic cloves, pressed or minced
1-2 cups fresh spinach, chopped (my personal preference – makes for a better bite and presentation)
Fresh ground Pepper
Salt if desired
Recommended tools:
Garlic press
Immersion handheld blender/Emulsifier Or Blender
(I have this Immersion handheld blender by Cuisinart and I love it!)
[link compliments of Amazon Affiliate Program]
Directions
1. Add frozen beans to medium sized pot add vegetable stock, water and earth balance/butter. Bring to a boil. Once boiling reduce heat, add garlic then then simmer for 12-15 minutes, until beans are tender.
2. For a chunkier soup, blend/emulsify half the mixture. For a smooth and creamier soup, blend/emulsify entire batch.
3. Add spinach to soup and let wilt. Add a couple turns of fresh ground pepper (I prefer telicherry). Serve with some toasted organic French bread.
Enjoy!
*These products are made with soy and/or egg.
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