Butter Bean and Leek Soup (Lima Beans)
Ready In: 1 hr 15 mins
Serves: 6
Yields: 1 pot
Ingredients
- 225 g dried butter beans (Lima beans)
- 1 medium leek
- 1 medium carrot
- 25 g butter
- 1 tablespoon olive oil
- 900 ml water
- 2 vegetable stock cubes
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1 teaspoon yeast extract (optional)
- salt and pepper
- chopped parsley (to garnish)
Directions
- Pick over beans wash and soak overnight.
- Chop onion and dice the carrot.
- Melt the butter and oil together and saute the onion until transparent.
- Drain the beans and add to the pot with the measured water and all the remaining ingredients except the parsley.
- simmer for about an hour until beans are soft and adjust the seasoning.
- sprinkle with parsley and enjoy.
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