
It’s interesting that now, in my mid-sixties, I miss my mother’s food🤗 Basic, simple, without frills or unique ingredients; Homemade, delicious, satisfying, and nutritious. Cream of white bean soup was one of her regular dishes.

Lima beans (babes) soften relatively quickly, have a creamy texture (excellent for making delicious sandwich spreads – recipe coming soon), and are rich in protein, vitamin B, minerals, and amino acids.

So I soaked lime white beans overnight, strained them, and cooked them for about an hour until soft. Meanwhile, I slowly caramelized the onion, added minced garlic (see important note below), fried it for a few more seconds, and added it to the pot with spices and boiling water. I ground the soup with a stick blender until I got a thick, smooth, and velvety texture.

I poured into soup bowls, and garnished with black beans to create variety in taste, texture, and color.
I sprinkled it with parsley (or scallions or chives) and chili flakes and served it with Lachuch flatbread I made while the soup was cooking.

Enjoy, and let me know how it turned out 😋❣

RECIPE
Creamy Lima White Bean Soup- 2 cups lima white beans soaked in water overnight
- 1½ liter water
- 1 onion, chopped
- 3 Tablespoon oil
- 1-2 cloves minced garlic* by taste, see note bellow
- ⅛ tsp ras el hannout
- 1 tsp vegetable powder optional
- salt and black pepper by taste
- 1-2 cups boiling water Depending on the desired consistency
For Serving
- Cooked black beans, chopped parsley, chili flakes, olive oil
- croutons, Lachuch flatbread, or rustic bread
- Filter the soaked beans, put them in a soup pot, add two liters of water, partially cover the pot, bring to a boil, lower the heat, and cook for about an hour until the beans are well softened. Cooking in a pressure cooker will shorten the cooking time to half an hour.* (See a note)
- Heat oil, add chopped onion, and caramelize on low heat for about twenty minutes until the onion starts to brown. Add minced garlic and fry for a few seconds. Add to the soup pot.
- Add salt, vegetable powder, and spices to the soup and mix well. Then, grind with a stick blender to a smooth puree.
- If the soup is too thick, add 1-2 cups of boiling water gradually, while stirring; until you get the desired consistency. Mix well, taste, and adjust seasoning if necessary.
For Serving
- Pour soup into bowls, add black beans, sprinkle with chopped parsley and chili flakes, and drizzle with olive oil.
- Serve with croutons, Lachuch flatbread, or rustic bread.
Depending on the desired consistency
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