Top | Crockpot

Lima Bean Soup

(recipe, Carrie Stewart)


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Ingredients

  1. * 1½ cups dry lima beans
  2. * 2 lg carrots, peeled and diced
  3. * 2 ginger slices, peeled
  4. * 2 celery sticks, chopped in ¼ inch slices
  5. * 1 sm cauliflower, cut in large pieces
  6. * 2 bay leaves
  7. * 1 tsp thyme leaves
  8. * 1 - 2 Tbsp olive oil
  9. * ½ tsp turmeric
  10. * ½ tsp gr cumin
  11. * pinch cayenne or to taste
  12. * 1 tsp salt
  13. * Fresh ground pepper to taste
  14. * ¼ cup minced fresh parsley

Steps

  1. 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. 2. Preheat the crockpot on high
  3. 3. Add the lima beans to a saucepan, with water to cover. Bring them to a boil
  4. 4. Prep the veggies and add to the crockpot with lima beans and cooking water
  5. 5. Add more water if needed to cover
  6. 6. Add the bay leaves, ginger slices, and thyme
  7. 7. Reduce heat to low, cover and cook for 6 - 8 hours
  8. 8. Heat the oil on low in a small frying pan
  9. 9. Add the cumin, coriander, turmeric & cayenne. Heat gently for a few minutes
  10. 10. Using a rubber spatula, transfer spices and oil to the crockpot
  11. 11. Add ¼ cup minced parsley, salt and pepper to taste
  12. 12. Stir gently, cover and cook for another 15 minutes
  13. 13. Remove the ginger slices and bay leaves when serving