Lima Bean Soup

Lima Bean Soup

Inspired by 101 Cookbook’s Christmas Lima Bean Stew

The toppings really make this soup so be sure to have some lemons and olives around. Making the celery salt yourself isn’t entirely necessary, but we recommend it!

Serves 4-6

  • 2 c cooked Lima beans (soaked for 18 hours in hot water and simmered for 40 minutes or until tender)
  • 7 tablespoons extra virgin olive oil
  • 1/3 of an onion (diced)
  • 5 large ribs of celery (trimmed and chopped into chunks)
  • 1 heads-worth of celery leaves
  • 2 tomatoes (rinsed and roughly chopped)
  • 6 fresh shiitake mushrooms (de-stemmed and sliced)
  • 4 c veggie broth (mix in what’s left of the water used to boil the beans)
  • 1 lemon (cut into wedges)
  • black or green olives (pitted and roughly chopped)
  • 1 T onion flakes
  • 1/2 t onion powder
  • 1/4 t Jamaican allspice
  • Kosher salt to taste
  • (2 – 4 teaspoons celery salt)

To prepare dried beans, drain and rinse beans after an overnight soak covered with hot water. Drain and place the beans in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and tender. This can take anywhere from 30 minutes to two hours (potentially more) depending on your beans, but do your best to avoid overcooking. Remove from heat, salt the beans (still in the bean broth) – enough that the bean broth is tasty. Let the beans rest like this for 10 minutes or so before draining – reserving a couple cups of the bean broth. Set the beans aside. At this point you can use the beans, refrigerate or freeze for later use.

Heat 5 tablespoons of the olive oil in a large pot over medium-high heat. When the oil is hot, add 1/3 of an onion (diced), 5 large ribs of celery (trimmed and chopped into chunks) and 6 fresh shitake mushrooms (de-stemmed and sliced). Stir until coated with olive oil. Cook for 10 minutes (stirring often). Add 1 T onion flakes, 1/2 t onion powder, 1/4 t Jamaican allspice and a couple pinches of salt. Cook for another 10 – 15 minutes, or until everything softens and begins to caramelize a bit.

To make celery salt, pick leaves from the celery stalks. Make sure they’re as dry as possible if you’ve recently washed them. If they’re damp, they’ll steam rather than crisp. Bake on a baking sheet in a 250 °F (120 °C) oven for 15 -25 minutes. Toss once or twice along the way, until dried out. Alternately, if I don’t feel like heating up the oven, toast them in a large skillet – over low heat, tossing regularly, for 30 minutes or so. Crumble the dried celery leaves with equal parts flaky salt.

Add 2 tomatoes (rinsed and roughly chopped) and 2 teaspoons of the celery salt and simmer for a few minutes. Then add 2 c cooked lima beans along with 4 c of the bean and veggie broth mixture and remaining 2 tablespoons olive oil.

Bring to a simmer, taste, and season with more Kosher or celery salt if needed. Let rest for a couple minutes and serve each bowl topped with a spoonful of chopped olives and a squeeze of lemon. Enjoy!


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