Spring Green Lima Bean Soup
"Easy, fast yet oh-so-elegant. A delightful spring-green soup that is wonderful served garnished with bacon bits, sour cream and fresh snipped parsley. From the local newspaper."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 (14 ounce) cans fat-free chicken broth
- 1 cup water
- 1 lb frozen baby lima bean (3 cups)
- 1 large onion (for about 1 cup chopped)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon bottled minced garlic
- 2 tablespoons cornstarch
- sour cream (optional for garnish)
- bacon bits (optional for garnish)
- snipped flat leaf parsley (optional for garnish)
directions
- In a soup pot or Dutch oven, place the broth and water over high heat. Add the lima beans and cover.
- Peel and chop the onion and add it to the pot. Add the salt, pepper and garlic.
- Keep the pot covered until the mixture comes to a boil. Then uncover and stir. Cover the pot and cook on medium-high, keeping a steady boil for 10 minutes, or until the beans are tender.
- Remove the soup from the stove. Using an immersion blender, puree the soup until it is smooth (or you can use a potato masher to do this). Place the pot over medium heat.
- In a small jar that has a lid, add the cornstarch and 1/4 cup cool tap water, and shake to mix well. Drizzle the cornstarch mixture into the soup, and stir constantly until the soup thickens, about 2 minutes.
- Serve immediately, garnished with bacon bits, sour cream and parsley, if desired.
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
