Fresh Lima Bean Soup

Lima beans. Good for us. In addition to providing slow burning complex carbohydrates, lima beans can increase your energy by helping to replenish your iron stores. A cup of lima beans contains 24.9% of the daily value for this important mineral. 

Here’s a vegan soup that takes advantage of the fresh-shelled lima beans that can still be found at the Farmers’ Market. Get them before they’re not in season anymore! 

Ingredients: 

1 pound fresh lima beans (shelled) 

1 quart vegetable broth 

2 cups water 

1 tablespoon Better Than Bouillon Vegetable Base 

2 large carrots (diced) 

2 thin slices fresh ginger root (peeled) 

2 celery sticks (chopped) 

1 small cauliflower 

2 bay leaves 

1 teaspoon fresh thyme leaves 

1 - 2 tablespoons olive oil 

1/2 teaspoon turmeric 

1/2 teaspoon ground cumin 

1 teaspoon salt 

Pinch cayenne

Fresh ground pepper to taste 

1/4 cup fresh parsley (minced) 

Directions: 

Cut stems from cauliflower and break into florets. Add all ingredients to a large soup pot. Bring to a boil and then reduce to a simmer. Simmer for 60 -70 minutes. Remove the ginger slices and bay leaves before serving. Serve with fresh bread from the oven.