Lima Bean Soup

By michaelmeiner

Ingredients

• 16 ounces dried baby lima beans
• 2 Tablespoons oil
• 1 large onion -- chopped
• 2 medium sized potatoes -- cut into 1/2" dice
• 3 large carrots -- thinly sliced
• 2 ribs celery -- chopped
• 1 Tablespoon salt
• 1/4 teaspoon pepper

Details

Servings 1

Preparation

Step 1

Combine the lima beans with 6 to 8 cups water (enough to cover them) in a medium sized saucepan and bring to a boil. Reduce heat, cover the pan, and simmer for 2 minutes. Then remove the pan from the heat and allow the beans to sit in the water for 1 hour.

Melt the butter or oil in a large saucepan over medium heat. Add the onion and cook until soft and golden, 10 to 15 minutes.

Drain the lima beans and add them to the onion, along with the potatoes, carrots and celery. Add water to cover and bring to a boil. Then reduce the heat and simmer, covered, stirring occasionally, until the soup is as smooth or as chunky as you like, 1 1/2 to 2 1/2 hours.