Top | Crockpot
Lima Bean Soup
(recipe, Carrie Stewart)
primary-image, l
Ingredients
- * 1½ cups dry lima beans
- * 2 lg carrots, peeled and diced
- * 2 ginger slices, peeled
- * 2 celery sticks, chopped in ¼ inch slices
- * 1 sm cauliflower, cut in large pieces
- * 2 bay leaves
- * 1 tsp thyme leaves
- * 1 - 2 Tbsp olive oil
- * ½ tsp turmeric
- * ½ tsp gr cumin
- * pinch cayenne or to taste
- * 1 tsp salt
- * Fresh ground pepper to taste
- * ¼ cup minced fresh parsley
Steps
- 1. Soak the lima beans in 2 qt cold water, overnight or up to twelve hours - if it's hot, you can put them in the fridge to avoid fermentation
- 2. Preheat the crockpot on high
- 3. Add the lima beans to a saucepan, with water to cover. Bring them to a boil
- 4. Prep the veggies and add to the crockpot with lima beans and cooking water
- 5. Add more water if needed to cover
- 6. Add the bay leaves, ginger slices, and thyme
- 7. Reduce heat to low, cover and cook for 6 - 8 hours
- 8. Heat the oil on low in a small frying pan
- 9. Add the cumin, coriander, turmeric & cayenne. Heat gently for a few minutes
- 10. Using a rubber spatula, transfer spices and oil to the crockpot
- 11. Add ¼ cup minced parsley, salt and pepper to taste
- 12. Stir gently, cover and cook for another 15 minutes
- 13. Remove the ginger slices and bay leaves when serving