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Baby Lima Bean Soup with Crispy Sage

Prep time 17 mins
Cook time 2 hrs
Other time 1 hr, 10 mins
Yield 7 servings (serving size: 1 cup)
A quick way to thicken a bean soup is to mash a cup of the cooked beans and stir them back into the soup.

Ingredients

  • 1 (16-pounce) package dried baby lima beans
  • 7 1/2 cups water
  • 1 teaspoon salt, divided
  • 2 bay leaves
  • 3 cups coarsely chopped carrot
  • 1 tablespoon olive oil
  • 1 2 fresh sage leaves
  • 2 center-cut bacon slices, cut into small pieces
  • 2 cups coarsely chopped onion
  • 6 garlic cloves, minced
  • 1 (14-ounce) can vegetable broth
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 292
  • fat 3.6 g
  • satfat 0.7 g
  • protein 15.7 g
  • carbohydrate 51.9 g
  • cholesterol 2 mg
  • iron 4.5 mg
  • sodium 642 mg
  • caloriesfromfat 11 %
  • fiber 15.9 g
  • calcium 82 mg

How to Make It

  1. Sort and wash beans; place beans in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans and return to pan.

  2. Add 7 1/2 cups water, 1/2 teaspoon salt, and bay leaves to pan. Bring to a boil; cover, reduce heat, and simmer 1 hour and 10 minutes. Add carrot; cook 20 minutes or until beans and carrot are tender.

  3. Meanwhile, heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add sage leaves; sauté 1 to 2 minutes or until crisp. Remove leaves from pan; drain on paper towels. Crumble and set aside.

  4. Cook bacon in same pan 4 minutes or until crisp. Stir in onion; sauté 3 to 4 minutes or until crisp-tender. Add garlic, and cook 3 to 4 minutes or until onion is tender. Remove from heat.

  5. Drain beans, reserving 1/2 cup cooking liquid in a small bowl. Discard bay leaves and return beans to pan. Add 1 cup beans to reserved cooking liquid; mash with a fork until mixture forms a paste. Stir broth, bean paste, onion mixture, 1/2 teaspoon salt, pepper, and half of crumbled sage into cooked beans. Bring to a boil; reduce heat, and simmer 4 to 5 minutes or until mixture is thoroughly heated (mixture will be thick).

  6. Ladle soup into individual bowls, and sprinkle with remaining crumbled sage. Serve immediately.

Oxmoor House Healthy Eating Collection