LIMA BEAN SOUP
There is nothing more comforting on a chilly day than a steaming bowl of soup. With the temperature dropping down these days, I love curling up with a cup of hot tea or a bowl of soup with a good book or a good movie during the nights. For the past 1 week, I have been preparing a series of soups for dinner. Our dinner is completed with a dinner roll or garlic bread. It is a very simple yet such a comforting dinner. I’ll start posting the recipes for the different soups I have tried one by one. Please pass on your valuable suggestions for making these soups even better. I add canned tomatoes sometimes to my soups. They can also be omitted if you don’t like that taste but adding canned tomatoes brings out a different personality to the soup. Any types of seasonings can also be added depending upon our taste. I love to add a dash of Italian seasoning to my soups instead of pepper, yum!
I have posted lima bean soup today. I have not added any tomatoes to the soup today. I have also used only onions and celery along with the beans to get a full taste of the beans. Another suggestion is that before serving the soup, sprinkle some goat cheese or feta cheese over the top. I know that’s an odd combination but trust me on this friends, the taste of the cheese along with the butteriness of the lima bean is so great that you need to taste it to experience it. Here goes the recipe:
INGREDIENTS:
Baby lima beans, fresh or frozen, 1 cup.
Onion, large, 1.
Celery, coming to ¼ cup when chopped.
Garlic, 2 cloves.
Chili powder, ¼ teaspoon.
Fennel seeds, ¼ teaspoon, (optional).
Salt as per taste.
Italian seasoning, ¼ teaspoon, (optional).
Vegetable broth or chicken broth or water, 3 cups.
PREPARATION:
Dice the onions into small pieces. Cut the celery into half moons and crush the garlic coarsely. Heat a pot with some oil. When the oil is hot enough, add the chopped onions and sauté for a few minutes until the onions turn translucent. Add the celery and crushed garlic and sauté for another minute. Then add the chili powder, fennel seeds, salt, seasonings and fry for a minute. Now add 3 cups of water or broth along with 1 cup of lima beans and simmer it for 5-7 minutes until the beans are cooked. Garnish with cilantro, cheese, or fresh cream on top and serve hot with any crusty bread.
There is nothing more comforting on a chilly day than a steaming bowl of soup. With the temperature dropping down these days, I love curling up with a cup of hot tea or a bowl of soup with a good book or a good movie during the nights. For the past 1 week, I have been preparing a series of soups for dinner. Our dinner is completed with a dinner roll or garlic bread. It is a very simple yet such a comforting dinner. I’ll start posting the recipes for the different soups I have tried one by one. Please pass on your valuable suggestions for making these soups even better. I add canned tomatoes sometimes to my soups. They can also be omitted if you don’t like that taste but adding canned tomatoes brings out a different personality to the soup. Any types of seasonings can also be added depending upon our taste. I love to add a dash of Italian seasoning to my soups instead of pepper, yum!
I have posted lima bean soup today. I have not added any tomatoes to the soup today. I have also used only onions and celery along with the beans to get a full taste of the beans. Another suggestion is that before serving the soup, sprinkle some goat cheese or feta cheese over the top. I know that’s an odd combination but trust me on this friends, the taste of the cheese along with the butteriness of the lima bean is so great that you need to taste it to experience it. Here goes the recipe:
INGREDIENTS:
Baby lima beans, fresh or frozen, 1 cup.
Onion, large, 1.
Celery, coming to ¼ cup when chopped.
Garlic, 2 cloves.
Chili powder, ¼ teaspoon.
Fennel seeds, ¼ teaspoon, (optional).
Salt as per taste.
Italian seasoning, ¼ teaspoon, (optional).
Vegetable broth or chicken broth or water, 3 cups.
PREPARATION:
Dice the onions into small pieces. Cut the celery into half moons and crush the garlic coarsely. Heat a pot with some oil. When the oil is hot enough, add the chopped onions and sauté for a few minutes until the onions turn translucent. Add the celery and crushed garlic and sauté for another minute. Then add the chili powder, fennel seeds, salt, seasonings and fry for a minute. Now add 3 cups of water or broth along with 1 cup of lima beans and simmer it for 5-7 minutes until the beans are cooked. Garnish with cilantro, cheese, or fresh cream on top and serve hot with any crusty bread.
12 comments:
Congrats on your award.Never tried this soup before.
this is new to me.. sounds healthy and delicious!
Congrats on your awards and I have something for you at http://memoryarchieved.blogspot.com/2008/11/in-past-month-my-other-blogger-friends.html
Nice soup for the chilly season.
Nice way of using Lima Beans, will try ur soup soon....
Besides a lovely surprise is waiting for you, collect it from my blog...
Nice soup Gita, should be warm and comforting on a cold cold day like now.
Congratulations dear. Soup looks comforting.
Nice soup. Congrats on your award. I would like to give you something kindly collect it .
This soup is new to me gita sounds healthy and delicious!sweet surprise is waiting for u in my blog.collect it from my blog...
Congrates dear for your Awards. Your lima bean soup looks yuuumy :).
I know how healthy lima beans are but have not tasted a soup with them.. sounds yummy.
Lima bean soup sounds healthy.
Congrats on all your awards dear.
Thank u so much for the award gita
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