Baby Lima Bean Soup with Rosemary and Garlic

Serves: 8
Total Calories: 94


2 cups dry baby lima beans
5 cups water or vegetable stock
1 large onion chopped
2 stalks celery chopped
2 medium carrots sliced
1/4 cup tamari sauce
1 tablespoon balsamic vinegar
6 sprigs fresh rosemary or 2 teaspoons dried
1/4 cup sesame tahini
3 cups garlic pressed, or to taste
pinch cayenne pepper or to taste


1. Pick through the beans to remove any dirt, stones, or damaged beans, then wash and drain. Place in a large bowl and add enough water to cover by approximately 2 inches. Allow to soak about 8 hours.

2. Drain and rinse the soaked beans. Place in a large, heavy kettle such as a cast-iron Dutch oven and add 5 cups water. Cover and bring to a boil over high heat. Reduce the heat to a gentle simmer and cook about 1 hour, or until the beans are tender.

3. Add the onion, celery, carrots, tamari, vinegar, and rosemary, and continue to simmer about 30 minutes, or until the vegetables are tender.

4. Add the tahini and mix well. Bring to a boil and stir until the broth thickens. Remove from the heat and add the garlic and cayenne. Serve with whole-grain bread and a salad.

Nutritional Facts:

Serves: 8
Total Calories: 94
Calories from Fat: 0

This Baby Lima Bean Soup with Rosemary and Garlic recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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