Recipes › Creamy Lima Bean and Herb Soup
Creamy Lima Bean and Herb Soup
A velvety, deeply satisfying soup where lima beans are simmered until tender then partially blended to create a naturally creamy base that doesn't need any cream at all. Finished with fresh dill and a squeeze of lemon, this is a light but filling soup that comes together in under 45 minutes. The lima beans' starchy creaminess is the whole point.
Ingredients
- 3 cups frozen lima beansFresh shelled lima beans work
- 1 large yellow onion, diced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 5 cups vegetable broth
- 3 tbsp fresh dill, chopped, plus more for garnishParsley works
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1½ tsp salt
- ½ tsp black pepper
Contains: celery.
Method
- Heat olive oil in a large pot over medium heat. Add onion and celery, cook for 6 minutes until softened. Add garlic, cook 1 more minute.About 8 min
- Add lima beans and broth. Bring to a boil, then reduce and simmer for 20-25 minutes until beans are very tender.About 27 min
- Remove 2 cups of the soup and blend until smooth. Return to the pot. This creates a creamy base without losing texture.About 5 min
- Stir in dill and lemon juice. Season with salt and pepper. Garnish with extra dill and a drizzle of olive oil.About 3 min
Tips
- The partial blending technique gives great body without cream.
- Taste after adding lemon — it brightens the whole soup.
- A swirl of good olive oil on top at serving adds richness and flavor.
Ring the changes
- Add diced potato for a heartier, more filling soup.
- Stir in a handful of baby spinach right before serving.
Keeping it
Refrigerate for up to 4 days. Thickens on standing — loosen with broth when reheating.
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