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–+ servings

Creamy Lima White Bean Soup

This winter soup is thick and velvety, rich in protein, vitamin B, minerals, and amino acids. Serve it with black beans, parsley, and chili flakes. Accompany it with croutons, Lachuch flatbread, or bread, and you get a satisfying and nutritious meal.
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Servings: 6
Ingredients Method Notes

Ingredients
 
 

  • 2 cups lima white beans soaked in water overnight
  • 1 liter water
  • 1 onion, chopped
  • 3 Tablespoon oil
  • 1-2 cloves minced garlic* by taste, see note bellow
  • ⅛ teaspoon ras el hannout
  • 1 teaspoon vegetable powder optional
  • salt and black pepper by taste
  • 1 cup boiling water Depending on the desired consistency
For Serving
  • Cooked black beans, chopped parsley, chili flakes, olive oil
  • croutons, Lachuch flatbread, or rustic bread

Method
 

  1. 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 to an hour and a half, until the beans are well softened. Cooking in a pressure cooker will shorten the cooking time to half an hour.* (See a note)
  2. 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.
  3. Add salt, vegetable powder, and spices to the soup and mix well. Then, grind with a stick blender to a smooth puree.
  4. If the soup is too thick, add about 1 cup of boiling water gradually, while stirring; until you get the desired consistency. Mix well, taste, and adjust seasoning if necessary.
For Serving
  1. Pour soup into bowls, add black beans, sprinkle with chopped parsley and chili flakes, and drizzle with olive oil.
  2. Serve with croutons, Lachuch flatbread, or rustic bread.

Notes

Since the garlic is only fried for seconds and not cooked afterward, it has a strong flavor. If you prefer a milder garlic taste, cook it for another ten minutes after adding it to the soup. Alternatively - if you are a garlic lover like me, for whom there is no such thing as "too much garlic," do not hesitate to add more. Actually, I put five cloves or garlic :)
Note: If you cook the beans in a pressure cooker, it is usually not necessary to add boiling water.
Depending on the desired consistency

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