Lima bean and leek soup recipes - Lunch snacks

Author: Roger Garcia  

Fresh limas are at their peak from June to September. Here, the beans are pureed in a creamy soup garnished with bacon and sour cream.

Leek and Lima Bean Soup with Bacon

Leek and Lima Bean Soup with Bacon
Fresh limas are at their peak from June to September. Thawed frozen beans substitute well for fresh. Here, the beans are pureed in a creamy soup garnished with bacon and sour cream.
Provided by: Judy Lockhart
Yields: 8 servings
Number of ingredients: 10
Ingredients:
  • 3 bacon slices
  • 2 cups chopped leek (about 2 leeks)
  • 4 cups fresh baby lima beans
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup thinly sliced green onions
  • ½ cup reduced-fat sour cream
Nutrition:
  • Calories: 170 calories
  • Carbohydrate: 22.6 g
  • Cholesterol: 10 mg
  • Fat: 5 g
  • Fiber: 6.1 g
  • Protein: 8.9 g
  • Saturated Fat: 2.4 g
  • Sodium: 440 mg
How to cook:
  1. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. Add leek to drippings in pan; cook 7 minutes or until tender, stirring frequently. Stir in beans, broth, and water; bring to a boil. Reduce heat, and simmer 10 minutes or until beans are tender.
  2. Place half of the bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dishtowel over opening in blender lid (to prevent spills), and process until smooth. Pour pureed bean mixture into a large bowl. Repeat procedure with remaining bean mixture. Stir in lemon juice, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.
Notes: Celery Soup With Lima Beans, Asparagus and Peas, To make the soup, in a medium saucepan bring the celery base to a boil. Add the lima beans and cook for 1 minute. Add the peas and asparagus.

Butter Bean and Leek Soup (Lima Beans)

Butter Bean and Leek Soup (Lima Beans)
This is a nice filling healthy soup, you can use any dried beans you like but butter beans are our favourite. If you don't want to use stock cubes you can just use water I have made it with water and it's ok not quite as flavoursome but still tasty.
Provided by: Tea Jenny
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 12
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)
Nutrition:
  • Calories: 223.7 calories
  • Fat: 6.1 grams
  • Saturated Fat: 2.5 grams
  • Cholesterol: 8.9 milligrams
  • Sodium: 89.3 milligrams
  • Carbohydrate: 34.5 grams
  • Fiber: 8.3 grams
  • Sugar: 5.1 grams
  • Protein: 9.9 grams
How to cook:
  1. Pick over beans wash and soak overnight.
  2. Chop onion and dice the carrot.
  3. Melt the butter and oil together and saute the onion until transparent.
  4. Drain the beans and add to the pot with the measured water and all the remaining ingredients except the parsley.
  5. simmer for about an hour until beans are soft and adjust the seasoning.
  6. sprinkle with parsley and enjoy.
Notes: Lima Bean Soup Recipe - Home Cooking Memories, Ingredients ; 1 pound dry large lima beans ; 8 cups water ; 2 tablespoons olive oil ; 4 carrots (chopped) ; 2 leeks (white bulb only, chopped)

Lima Bean and Leek Soup

10
Provided by: fatso @ recipeland
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 20
Ingredients:
  • water
  • lentils
  • lima beans
  • wild rice
  • leeks
  • tomato sauce
  • red hot pepper sauce
  • fish sauce
  • soy sauce, tamari
  • chicken bouillon cubes
  • water
  • lentils
  • lima beans
  • wild rice
  • leeks
  • tomato sauce
  • red hot pepper sauce
  • fish sauce
  • soy sauce, tamari
  • chicken bouillon cubes
How to cook:
  1. This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place.
  2. The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato.
  3. Bring the water to a boil in a soup pot and add lentils; simmer covered ½ hour or more.
  4. Add the lima beans and cook another ½ hour.
  5. Add the rice and cook another 20 minutes.
  6. Add the chopped green portions of a large or 2 medium well washed leek and simmer 10 minutes.
  7. Add the sliced white portion of the leek and the remaining ingredients.
  8. Simmer 15 minutes and serve.
Notes: Lima Bean and Porcini Soup Recipe, In a soup pot, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add

Lima Bean and Leek Soup

Lima Bean and Leek Soup
not set
Provided by: BigOven Cooks
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 1/4 c Tomato sauce or Ketchup
  • 2 Chicken bouillon cubes
  • 4 ds Fish sauce
  • 1 lg Leek
  • 1/3 c Lentils
  • 1/3 c Lima Beans
  • 8 c Water
  • 1/3 c Wild rice
  • 4 ds Soy sauce
  • 4 ds Hot sauce or more
Nutrition:
  • Calories: 84 calories
  • Fat: 0.41247 g
  • Carbohydrate: 15.9981056666666 g
  • Cholesterol: 0.117 mg
  • Fiber: 3.91423164972365 g
  • Protein: 4.516049 g
  • Saturated Fat: 0.0770627 g
  • Serving Size: 1 1 Serving (156g)
  • Sodium: 17.1055333333333 mg
  • Sugar: 12.083874016943 g
  • Trans Fat: 0.0545893166666667 g
How to cook:
  1. This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place. I am sure it would taste even better with the addition of a good stewing chicken, but it was created from the materials on hand one weekend. The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato. Bring the water to a boil in a soup pot and add lentils; simmer covered 1/2 hr or more. Add the lima beans and cook another 1/2 hour. Add the rice and cook another 20 min. Add the chopped green portions of a large or 2 medium well washed leek[s] [They are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. Add the sliced white portion of the leek and the remaining ingredients. Simmer 15 min and serve. Posted to MM-Recipes Digest V3 #196 Date: Mon, 15 Jul 1996 13:24:34 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
Notes: Luscious Lima Bean Soup Recipe, This wonderful vegetable and lima bean soup lives up to its name. You must allow 1 1/2 hours of simmer time, and the lima beans must be soaked for two hours
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