Lima Bean Soup
My earliest memory of eating Lima beans comes from my dad. He loved them and cooking them complimented his strict, heart-healthy dietary needs perfectly. So when I arrived home late last night, searching the cupboards for a quiet meal, it was nice to know that a solution could be found not only in a can but with Lima beans.
This lowly bean is an ode to my parents’ Southern Mississippi roots, and the bean turned out to be the perfect dinner inspiration. And, when you can get your teen to eat this meal two days in a row, you’ve achieved success! This recipe has a roux base, but don’t let that intimidate you. Roux is actually quite easy to make. The secret? Don’t stop stirring until you put the mixture in your stock! Enjoy!
- 1 14-ounce can, Lima Beans
- 1 medium potato, peeled and cut into pieces
- 1 stalk of celery
- 2 medium carrots (raw) peeled
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 3 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock works just as well)
- 1 slice, bacon (raw and optional)
- 1 slice, ham (cooked or processed and optional)
- 3 bay leaves
- 1/8 teaspoon, spicy paprika
- 1 tablespoon tomato sauce or crushed tomatoes
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 squeeze lemon
- 2 tablespoon butter
- 4 tablespoons flour
- 1/4 cup, 2% milk
- Place pot on stove at medium heat
- Add butter and stir around the pot with a whisk or fork until melting
- Gradually add flour to the butter and continue to stir without stopping
- Gradually pour in milk to the mixture without stopping
- The mixture should take thick consistency. Keep stirring until the mixture turns a light brown. Continue with recipe below.
- Prep 20min
- Meal Time Lunch
- Serves 4
- Bring chicken stock to a boil with bouillon. Add bacon, ham, balsamic vinegar, paprika and bay leaves to the stock and cook on low heat.
- Make roux (see video instructions above)
- Add chopped potato, red onions, green onions, carrots, leeks, garlic, shallots, and to the roux. Stir together for one minute. Then add mixture to stock and add tomato sauce.
- Add salt and pepper to taste and cook for about 35 minutes.
- Near the end of cook time (ten minutes), remove the bay leaves.
- Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
- Add more salt and pepper to taste.
- Finish with a splash of lemon juice and serve in a bowl.