Creamy Lima Bean Soup With Pasta And Peppers Food

LIMA BEAN SOUP

Steps:

• Bring 8 cups of water to a boil. Add lima beans and boil for 5 - 10 minutes. Remove from heat, cover. Let beans soak for 2 - 2.5 hours. Drain and rinse beans; return to pot.
• In a large pan, heat olive oil and saute all the vegetables until carrots and celery are tender-crisp.
• Add 8 cups of chicken broth to the beans in the pot. Add the vegetables. Stir to combine and simmer on low for 1.5 hours; stirring frequently. Season with salt and pepper as desired.

CREAMY LIMA-BEAN SOUP WITH PASTA AND PEPPERS

Steps:

• Heat broiler. Place peppers, skin sides up, on a baking sheet. Broil 4 inches from heat until charred, 18 to 20 minutes. Let cool slightly; using a paper towel, rub off blackened skins. Coarsely chop peppers; set aside.
• Heat oil in a large saucepan over medium heat. Cook onion and carrots until beginning to soften, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
• Add broth, thyme, lima beans, and 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer 15 minutes. Stir in basil and lemon juice.
• Working in batches (do not fill container more than halfway), puree soup in a blender or food processor until smooth. Return soup to pan; bring to a boil, and add pasta and reserved peppers. Season with salt and pepper. Serve hot.

DAD'S LIMA BEAN SOUP WITH HAM BONE

Steps:

• Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
• Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
• Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
• Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

~ CREAMY LIMA BEANS ~

Steps:

• 1. Place 8 cups water in a dutch oven and bring to a boil. Once boiling add the bean, and boil for 5 minutes. Turn off burner, cover pot and let sit for 1 hour.
• 2. Drain and rinse beans.
• 3. In a med skillet over medium heat add the oil, onion, garlic, celery and ham. Saute until vegetables become tender, about 5 minutes.
• 4. Place beans back into dutch oven and cover with 6 cups water, making sure all beans are covered. Add the vegetable mixture and thyme. Stir and bring to a boil. Boil for 30 minutes, then lower heat, add bay leaf and simmer until beans are to desired tenderness Add more water as they cook if need be. We like ours thick, not like soup, but want some juice to serve over the potatoes Salt and pepper to taste.
• 5. In total mine were cooked in 1 1/2 hours after the initial soaking. They are delicious served with fried potatoes and onion, fried in bacon fat. This is exactly how my Gram would serve them.

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

LIMA BEAN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

LIMA BEAN SOUP

Steps:

• Firstly, soak the dried beans overnight in a large bowl with plenty of cold water. The next day, drain the beans and place them in a pot with enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain and set aside.
• Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the onion and cook, stirring often, until the onion is turning translucent (5 minutes).
• Add garlic, dried herbs, paprika and stir to enhance all the flavors for about 1 minute.
• Stir in the beans, tomato sauce, broth, tomato paste, bay leaf, salt and pepper. Raise the heat and bring to the boil. Then reduce to maintain a gentle simmer, cover the pot, and cook for 30 minutes. Stir occasionally.
• Optional step: turn the heat off and let it cool slightly. Then transfer 2 cups of the soup to a stand blender, whizz until smooth and return it to the pot (an immersion blender works fine, but make sure you blend the soup partially, not all of it). And be careful because it's still hot.
• Stir in the chopped parsley, toss until well combined, taste and adjust the seasoning to your taste if needed. Serve with a drizzle of extra virgin olive oil, crusty bread, and a pinch of chilli flakes if you wish. Enjoy!

LUSCIOUS LIMA BEAN SOUP

Steps:

• Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
• In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
• In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

LIMA BEAN SOUP

Steps:

• In a large (6 quart or larger) electric casserole, like a Crock-Pot, combine all ingredients except the light cream. Cook on low heat for 7 hours or until done. Cool slightly.
• Add the cream. Stir and serve.

CREAM OF LIMA BEAN SOUP

Steps:

• 1. Saute your peppers & onions in a pan with butter for about 10 minutes or so.
• 2. Add your soaked beans, 2 cups chicken broth, seasonings and your sautéed peppers and onions to your crock pot or Ninja. Cook on low/medium heat for 2 1/2 - 3 hours. Check your soup to see if beans are almost done. Cook longer if necessary.
• 3. Add your remaining ingredients of milk, cottage cheese and parsley. Cook till cheese is melted for about 15 - 20 minutes longer. While cheese is melting cook up your cornbread to serve with your soup.
• 4. Now you are ready to eat. ----Now, don't forget to butter that cheesy/spicy cornbread. YUMMM