| Prep: 20 mins | Cook: 2 hrs | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 6g | 1g | 50g |
| sugars | fibre | protein | salt |
| 7g | 13g | 16g | 1.2g |
Embracing the rich tradition of Italian-American Cuisine with the Lima Bean Soup
When it comes to the warm comfort of family recipes, I can never hold back from bringing the Lima Bean Soup to the table. It’s a vegetable-based recipe with a spotlight on the heartiness of Italian-American cuisine that I grew up savoring. My grandparents were the heart of my kitchen growing up, their worn hands kneading the dough of tradition into meals, one of which was this hearty soup.
A Journey of Family Tradition and Nutritional Strength
Recalling those Sunday afternoons spent sitting elbow to elbow with my siblings and cousins, eagerly awaiting the bubbling pot of Lima Bean Soup, is a tender memory, a testament to the binding force of meals in family traditions. Now, as a grandfather myself, I see the same anticipation light up in my grandchildren’s eyes as I prepare this recipe. This enjoyment is not only rooted in its nostalgic value but also due to the incredible health benefits that Lima Bean Soup presents.
With lima beans as a starring ingredient, the soup is packed with fiber and protein that curb hunger and maintain a balanced diet. Incorporating other vital vegetables such as carrots, celery, and fresh spinach, the soup provides essential vitamins and minerals that promote health. The heart-healthy olive oil, antioxidant-rich garlic, and the revitalizing juice of a lemon, also add both rich flavor and nutritional value to the meal. As a regular hiker, I also appreciate the burst of energy this nutrient-dense soup provides. You can read more about the health benefits of Lima beans Here.
Complementary Cuisines and Flavors
The simplicity and hearty character of the Lima Bean Soup make it an adaptable addition to most meals. You can pair it with a crusty loaf of Italian bread to turn it into a satisfying lunch or serve it as a warm starter before a big family dinner. The soup is reminiscent of the classic minestrone, offering a nutrition-packed alternative for enthusiasts of the famous Italian soup.
For those who enjoy a more Mediterranean flare in their dishes, adding a square of crumbled feta or a drizzle of tzatziki can prove to be a delightful twist. You can find some inspiration Here.
Each spoonful of this Lima Bean Soup encapsulates my journey from the small round table in my Nonna’s kitchen in Jersey to the big dining table with my own grandchildren; the soup is not just a meal, but a heritage — a heritage that I’m excited to share with fellow cooking enthusiasts and their families.
What You’ll Need
- 2 cups of dried lima beans
- 2 tablespoons of olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 6 cups of vegetable broth
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of fresh spinach
- Juice of 1 lemon
Method
Step One
Soak the 2 cups of dried lima beans overnight in a bowl of water. If you don’t have time to soak them overnight, you can also quick soak them by boiling them in a pot of water for 2 minutes and then letting them soak in the hot water off the heat for an hour.
Step Two
In a large pot, heat the 2 tablespoons of olive oil. Once hot, add in the 2 chopped medium onions, 4 minced garlic cloves, the chopped carrots and celery stalks, and sauté until the onions are translucent.
Step Three
Add in the 1 teaspoon of dried thyme and 1 teaspoon of dried oregano to the pot. Stir until the ingredients are well mixed. Then add in the bay leaf. Stir for about a minute until the ingredients are well coated in the herbs.
Step Four
Add the can of diced tomatoes to the pot. Pour in the 6 cups of vegetable broth, and add the salt and black pepper. Drain the lima beans from their soaking water and add them to the pot as well. Bring the mixture to a boil.
Step Five
Once the soup has come to a boil, reduce the heat to low. Cover the pot and let it simmer for about 1 to 1.5 hours, or until the lima beans are tender. Stir occasionally to ensure the beans don’t stick to the bottom of the pot.
Step Six
After the beans are tender, add in the 2 cups of fresh spinach. Stir until the spinach has wilted into the soup. This should take about 3 to 5 minutes.
Step Seven
Just before serving, add in the juice of 1 lemon. This will brighten up the flavor of the soup. Taste and adjust the seasoning with more salt and pepper if needed.
Step Eight
Serve the soup hot with some crusty bread for dipping, if desired. Enjoy your Lima Bean Soup!
