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"Creamy" Lima Bean Soup


Lima Bean Soup

*beans need to be soaked overnight

 

2 quarts, plus 1 cup vegetable broth

2 Cups dried lima beans

2 tsp salt

A good handful of fresh parsley (or 2 tbsp dried parsley)

2 tsp dried oregano

1 tsp. dried dill weed

½ tsp coarse ground black pepper

1 Tbs vegetable broth

5 green onions, chopped

1 celery rib, chopped

1 sm garlic clove, minced

1 cup soy milk

1 ½ Tbs. white or yellow miso paste

 

In a large pot, add soaked lima beans to water. Bring to a boil and reduce heat. Cook on medium for 10 minutes. Add salt, parsley, oregano, dill, and pepper. Simmer for about 1 ½ hours or until lima beans are very tender. Remove two cups of soup and puree in blender (or if using hand blender, leave in pot and puree same amount). Return pureed beans to pot. Continue to simmer.

Sauté onions and celery in broth for 3 minutes. Add garlic and sauté for 1 more minute. Add sautéed vegetables to beans along with soy milk. Simmer for at least 15 more minutes.

When almost ready to serve, place miso in a small bowl. Add 1/3 cup of water and mix to form a smooth paste. Add this to the soup and mix well. Heat thoroughly for 1 or 2 minutes but do not return to boil.