“This thick, pureed soup, hearty and full flavored, is a longtime favorite at Moosewood! For this recipe, you should use only fresh or frozen lima beans, dried limas would give a very different result.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the onions in the oil for about 5 minutes, until translucent.
  2. Add the potatoes, lima beans, and water or stock and bring to a boil.
  3. Add the cilantro and salt and pepper to taste, lower the heat, and simmer for 10 minutes.
  4. Puree in batches in a blender or food processor, return to the soup pot, and gently reheat, if necessary.
  5. If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.
  6. Serve garnished with roasted red pepper or pimiento strips.
  7. Enjoy!

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