Baby Lima Bean Soup with Crispy Sage

A quick way to thicken a bean soup is to mash a cup of the cooked beans and stir them back into the soup.

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Protein: 15.7g
  • Carbohydrate: 51.9g
  • Cholesterol: 2mg
  • Iron: 4.5mg
  • Sodium: 642mg
  • Calories from fat: 11%
  • Fiber: 15.9g
  • Calcium: 82mg

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

Preparation

  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.
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