Total Time
30mins
Prep 10 mins
Cook 20 mins

This thick, pureed soup, hearty and full flavored, is a longtime favorite at Moosewood! For this recipe, you should use only fresh or frozen lima beans, dried limas would give a very different result.

Ingredients Nutrition

Directions

  1. Saute the onions in the oil for about 5 minutes, until translucent.
  2. Add the potatoes, lima beans, and water or stock and bring to a boil.
  3. Add the cilantro and salt and pepper to taste, lower the heat, and simmer for 10 minutes.
  4. Puree in batches in a blender or food processor, return to the soup pot, and gently reheat, if necessary.
  5. If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.
  6. Serve garnished with roasted red pepper or pimiento strips.
  7. Enjoy!

Reviews

(1)
Most Helpful

Delicious! I made a few changes to this recipe by using water and 3 vegetable bouillion cubes and adding some crumbled bacon. I also skipped the milk and didn't puree the soup - these changes were for personal taste with wonderful resutls. Thanks for sharing this keeper!

ellie_ January 01, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a