Luscious Lima Bean Soup

Recipe View 3 mins In a large pot, bring 4 cups of water to a rolling boil. Add the dry lima beans and boil for 2-3 minutes to jumpstart the soaking process. (Time: 2-3 minutes)

Recipe View 2 hrs Remove from heat, cover the pot, and let the beans soak for 1-2 hours. This helps to soften them and reduce cooking time later. (Time: 60-120 minutes)

Recipe View 0 mins After soaking, drain the beans thoroughly and rinse them under cold running water until the water runs clear. Discard the soaking water.

Recipe View 7 mins In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped carrots, leek, shallots, and celery. Saute the vegetables until they soften and the leek becomes translucent, about 5-7 minutes. (Time: 5-7 minutes)

Recipe View 3 mins Add the drained and rinsed lima beans to the pot with the sauteed vegetables. Cook for another 2-3 minutes, stirring occasionally, to allow the beans to lightly coat with the oil and vegetable flavors. (Time: 2-3 minutes)

Recipe View 0 mins While the vegetables and beans are sauteing, bring 4 cups of water to a boil in a separate pot. Add the vegetable bouillon cubes and stir until they are completely dissolved, creating a flavorful broth.

Recipe View 0 mins Pour the vegetable broth into the soup pot with the beans and vegetables. Add the remaining 4 cups of water. Bring the soup to a gentle simmer.

Recipe View 1 hrs 30 mins Reduce the heat to low, cover the pot, and let the soup simmer for 1 to 1.5 hours, or until the lima beans are tender and creamy. Stir occasionally to prevent sticking. (Time: 60-90 minutes)

Recipe View 0 mins Taste the soup and adjust seasoning as needed. Add salt and pepper to your preference. Serve hot, garnished with fresh herbs if desired.