By: The Working Girl’s Kitchen
This was a recipe that was created at a whim. I had soaked a 1 lb bag of dried white lima beans overnight with no plan on what to do with them. After rehydrating them with boiling water, the texture made me think that the whole batch would make a good pureed soup. I was nicely surprised on how much I enjoyed the taste of pureed lima beans. In fact, I prefer this to the pureed roasted cauliflower soup I posted a while back. The corn in this soup is optional. Corn just happens to be one of my favorite vegetables so I add it to almost everything. 🙂
Health Benefits of Lima Beans:
- They are packed with cholesterol-lowering dietary fiber. 1 cup provides 53% of the daily recommended intake (DRI).
- They increase your energy by helping to replenish your iron stores. 1 cup contains 25% of the DRI.
- They are a good source of protein – providing 15 grams of protein per 1 cup serving
- Soak beans overnight. Drain and rinse. Add to a large pot and cover with water. Once the water boils, reduce heat and let the beans simmer for about 45 minutes, partially covered.
- Drain tenderized beans. In the same pot over medium heat, add a little canola oil to lightly cover the bottom. Add in onion and garlic. Once onions start to become tender add in beans and broth.
- With an immersion blender, blend the mixture. Add corn and season to taste.
- 1 lb of dried large lima beans
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 2 cups reduced sodium, low-fat chicken broth
- 1 bag frozen corn (optional)
- Canola oil
- Fresh ground pepper
- Garlic powder
- Dried red hot chilies