Butter Bean And Leek Soup Lima Beans Food

LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON

Steps:

• Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
• Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
• Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.

BUTTER BEAN AND LEEK SOUP (LIMA BEANS)

Steps:

• Pick over beans wash and soak overnight.
• Chop onion and dice the carrot.
• Melt the butter and oil together and saute the onion until transparent.
• Drain the beans and add to the pot with the measured water and all the remaining ingredients except the parsley.
• simmer for about an hour until beans are soft and adjust the seasoning.
• sprinkle with parsley and enjoy.

CREAMY LEEK & BEAN SOUP

Steps:

• Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.
• Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.
• Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.

BARBS BUTTER BEAN OR LIMA BEAN SOUP

Steps:

• Put beans into large soup pot cover with water bring to a boil for 2 minutes, turn off heat and let set for 1 hour, Drain off water.
• Add the 6 cups water to the beans and bring to a boil & simmer; at this point if I an using ham or ham hocks I put them in a smaller saucepan and cook them until done.
• When beans are starting to get tender add ham (& broth from ham) or Kielbasa, tomatoes, onion , carrots, celery and simmer until done.
• Season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water, add to soup and simmer, check seasonings.

LAMB AND LIMA BEAN SOUP (MOROCCAN/ALGERIAN)

Steps:

• Place the Lima beans in a large bowl and cover with water. Allow to soak overnight. Rinse well and drain before using.
• Heat the olive oil in a large saucepan, cook the lamb until browned on all sides to seal it. Add all the vegetables (EXCEPT tomatoes) and cook until softened - stir well.
• Add the beans, stock and water to the pan and bring to the boil. Reduce heat and simmer covered for 1 hour. Skim the surface around every 20 minutes or so.
• Remove lamb from pan. If using lamb on the bone, remove all bones. Pull lamb into small pieces. return lamb to pan along with the tomatoes. Simmer for another hour covered.
• Remove from heat and add the coriander and lemon juice. Stir well then serve with fresh bread.

LEEK AND LIMA BEAN SOUP WITH BACON

Steps:

• Fry the bacon in a large saucepan over med heat until crisp; remove bacon from pan, reserving 1 tablespoon of drippings in the pan.
• Crumble bacon and set aside.
• Add leeks to drippings in pan; stir/saute 7 minutes or until tender; stir in beans, broth, and water; bring to a boil.
• Lower heat and simmer 10 minutes or until beans are tender.
• Place half of the bean mixture in a blender.
• Remove center piece of blender lid (to allow steam to escape), secure lid on blender.
• Place a clean dishtowel over opening in blender (to prevent spills), and process until smooth.
• Pour pureed bean mixture into a large bowl.
• Repeat procedure with remaining bean mixture.
• Stir in lemon juice, salt, and pepper.
• Ladle about 1 cup of soup into individual bowls (8); top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.

LEEK, BUTTER BEAN & CRISPY CHORIZO SOUP

Steps:

• Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.
• Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat.
• Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

RED LENTIL & BUTTER BEAN SOUP

Steps:

• Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
• Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
• Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
• Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
• Add the drained butter beans to the pan and heat gently.
• Season with salt and freshly ground black pepper and ladle into bowls.
• Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.