Lima Bean and Potato Chunky Soup
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(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 cup dried Lima bean (lima beans)
- 1 onion (roughly chopped)
- 2 sprigs parsley
- 2 carrots (roughly chopped)
- 1 stalk Celery (roughly chopped)
- 1 bay leaf
- 2 Tbsps vegetable oil
- 2 cloves garlic cloves (chopped)
- 2 large potatoes (roughly chopped)
- 2 tsps chopped Sage
- 1 tsp chopped rosemary
- 1 Tbsp finely chopped parsley
- 1 Tbsp finely chopped Basil
- 2 Tbsps olive oil
- 1 Tbsp grated Parmesan
- lemons (juiced)
Preparation steps
1.
Drain the soaked butterbeans, rinse well and place in a large pan with the onion, parsley, carrots, celery and bay leaf. Add about 1.2 litres/2 pints water and bring to a boil. Simmer gently for about 1 hour or until the beans are tender.
2.
Drain the beans, reserving the liquid, and discard the onion, parsley, carrots and bay leaf.
3.
Heat the vegetable oil in a large pan and gently cook the garlic until softened. Add the potatoes, sage and rosemary, cook for 2 minutes then pour over the bean liquid. Set aside about 1 cupful of beans and add the remainder to the pan.
4.
Bring to a boil and simmer for about 20 minutes or until the potatoes are very tender. Meanwhile,
5.
mix together the parsley, basil, olive oil and parmesan and set aside.
6.
Blend the soup until smooth, then add the reserved beans and reheat gently. Add the lemon juice and season with salt and pepper.
7.
Serve the soup with the parsley and basil mixture drizzled over.
