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Lima Bean and Tomato Soup

Jerry Countouris
This hearty soup is completely vegetarian, and it's packed with delicious flavors.
5 from 1 vote
Print Recipe
Course Soup

Ingredients
  

  • 1 large onion, diced
  • 8 cloves garlic, finely minced
  • 2 large carrots, peeled and chopped
  • 6 ribs celery, chopped
  • 1 lb dry lima beans
  • 2 cans diced tomatoes (28 oz each, about 6 cups)
  • 1 quart vegetable stock (4 cups)
  • 1/2 cup olive oil
  • 1 Tbs salt
  • 1 Tbs pepper

Instructions
 

  • In a big pot over medium-high heat, saute garlic in olive oil until fragrant but not burned, about 1-2 minutes. Add onions, celery, and carrots, and saute until soft, about 10 minutes.
  • Add dry beans and saute with the vegetables. After 5 minutes add the vegetable stock and diced tomatoes. Bring to a boil, then reduce down to a simmer.
  • Let simmer for an hour and a half or until beans are soft. It takes a little while, but it's worth it. Season soup to taste with salt and pepper. Garnish with a drizzle of olive oil when serving. Makes 8 servings. Enjoy!
  • Note: You can substitute navy beans and/or barley for the lima beans.