Description
A hearty and nutritious Lima Bean Soup featuring tender potatoes, vibrant greens, and fresh herbs simmered in a flavorful vegetable broth. This comforting soup is packed with wholesome ingredients and enhanced with a hint of lemon juice for a bright finish. Perfect for a cozy meal any day of the week.
Ingredients
Fats and Aromatics
- 4 tbsp butter, divided (we used vegan)
- 1 medium yellow onion, diced (~1 1/2 cups)
- 2-3 tsp finely minced fresh garlic (2-3 cloves)
Vegetables
- 1 1/2 cups thinly sliced celery
- 1 lb. baby yellow or red potatoes, halved or quartered
- 2 cups frozen baby lima beans
- 1 cup frozen corn
- 3 cups chopped spinach, kale or chard
Liquids and Seasonings
- 1 tsp fine kosher salt
- 1/2 tsp black pepper
- 6 cups vegetable broth
- 1 1/2 tbsp freshly squeezed lemon juice
- 2 large bay leaves
- 1/3 cup finely chopped fresh parsley
- 2 tbsp finely chopped fresh thyme
Instructions
- Sauté onion: Melt 3 tablespoons of butter in a large pot over medium heat. Add the diced onion and sauté for 5-6 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Add garlic and celery: Stir in the minced garlic and sliced celery, cooking for another 2-3 minutes to soften and develop flavor. Then add the halved or quartered potatoes, kosher salt, and black pepper; stir well and cook for 4-5 minutes more, stirring occasionally until potatoes begin to soften slightly.
- Simmer the soup base: Pour in the vegetable broth, freshly squeezed lemon juice, and add the bay leaves. Bring the mixture to a boil, then cover the pot and reduce the heat to a low simmer. Allow the soup to simmer gently for 10 minutes to meld flavors.
- Add remaining vegetables and herbs: Stir in the frozen baby lima beans, frozen corn, chopped greens (spinach, kale, or chard), fresh parsley, and thyme. Continue simmering uncovered for an additional 20 minutes, or until potatoes are tender when pierced with a fork.
- Finish and season: Stir in the remaining tablespoon of butter for richness. Taste the soup and adjust seasoning with additional salt and pepper as desired. Remove bay leaves before serving.
Notes
- For a vegan version, use plant-based butter.
- You can substitute any leafy greens such as kale, chard, or spinach according to preference or availability.
- If fresh herbs are unavailable, dried herbs can be used but reduce quantities by half and add earlier in the cooking process.
- To enhance texture, reserve some cooked lima beans and potatoes to mash partially and stir back into the soup for a creamier consistency.
- This soup keeps well refrigerated for up to 3 days and flavors improve after resting overnight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
