2 Reviews

I was going to rate this a high 4 stars but chose 5 stars because lima beans need all the help they can get. I used frozen organic lima beans. First I sauteed onion until crispy, about 15 minutes. Added garlic, the seasonings, preserved lemon (but not the lemon and zest) about 1/2 cup of vegetable broth. Covered and simmered for 10 minutes to allow the seasonings to work their magic. Finally, stirred in the frozen lima beans and cooked on medium low just until hot. If you cook the limas too long, they'll shrivel. In another pan I lightly sauteed baby spinach leaves, plated then added a spoonful of steamed short grain brown rice then topped with the lima bean mixture to make a simple rice bowl. Yum! Made for NA*ME tag/October and Veg Tag/October.

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COOKGIRl October 24, 2012

this is an amazing soup , i used as base for my other lima bean recipes that are going in the freezer i used rapunzel vegan vegetable bouillon which is amazing by itself and lemon juice cause i dont have the preserved lemons here , good soup

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Dienia B. March 21, 2013
Pot of Happiness