Some people run from the room screaming at the mention of the words “lima beans.” To each their own, I guess. In soup, limas add a distinctive texture that I’ve always loved.
Lima Bean Soup
1/2 cup of cooked rice
1 cup of cooked lima beans
1 quart of chicken stock or meat stock
2 tablespoons of marinara sauce (tomato sauce seasoned with garlic and spices)
salt to taste
Puree the rice and limas with a cup of the broth. Then add this blend, along with the marinara sauce, to a pan containing the rest of the stock. Heat the mixture, seasoning it as you like. This recipe serves two to four hungry folks.
For more soup recipes, see Make Superlative Homemade Soups All Year Long.
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