Fresh limas are at their peak from June to September. Thawed frozen beans substitute well for fresh. Here, the beans are pureed in a creamy soup garnished with bacon and sour cream.
3 bacon slices
2 cups chopped leek (about 2 leeks)
4 cups fresh baby lima beans
4 cups fat-free, less-sodium chicken broth
1 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onions
1/2 cup reduced-fat sour cream
How to Make It
Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. Add leek to drippings in pan; cook 7 minutes or until tender, stirring frequently. Stir in beans, broth, and water; bring to a boil. Reduce 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 lid (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 soup into each of 8 bowls; top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.
I just finished this recipie, it was more bland than I had expected. I diced up some ham and threw it in the mix and added some garlic as well to give it a bit more flavor which helped a little. The crumbled bacon on the top is key because that's where most of the flavor was. It's not a bad recipie and Lima beans are great for you but I don't think I'll be making this one again, as it reminded me of a split pea soup with less flavor.
Yum, yum, yum! I was skeptical (lima beans?), but tried it anyway. Reminded me of a really creamy pea soup without ham.
Made it without bacon, green onions, and sour cream. Used regular chicken broth. Had a great flavor. This will stay in my recipe rotation.
This was very easy and tasty. I used frozen lima beans, and since I ate all of the bacon immediately I added some chopped and lightly browned Canadian bacon at the end. This was more tasty and comforting than I expected- I will definitely make it again!
We really liked this. The bacon flavor really comes through and it's a good soup to pair with an entree salad. I used frozen limas and homemade chicken stock, and served it with CL Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette (July 2011). Even my husband, who doesn't care for leeks or any other kind of onion, remarked that it was surprisingly good. I will be keeping this recipe on-hand this winter for lunches and to pair with sandwiches for comfort-food suppers.
I've made this soup numerous times and my family and I just love it (even those people who have previously claimed to despise lima beans ended up liking it a lot). It's equally suitable for a fancy holiday meal or an everyday dinner -- just add some crusty bread and you're good to go. Frozen beans or fresh work equally well. And it definitely helps keep the kitchen a bit tidier if you have an immersion blender. All in all, when I am in the mood to make soup, this is the recipe I make most often.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!