Baby Lima Bean Soup

Serves: 8
Total Calories: 72


2 cups dried baby lima beans presoaked, rinsed, and drained
5 cups water or unsalted vegetable stock
1 large onion chopped
2 stalks celery chopped
2 medium carrots sliced
2 tablespoons fresh rosemary or 2 teaspoons dried
1/4 cup Bragg Liquid Aminos or tamari sauce
1 tablespoon balsamic vinegar
1/4 cup sesame tahini
3 cloves garlic
pinch cayenne pepper


1. Place the beans in a large heavy kettle over high heat. Add the water, cover, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour or until the beans are tender.
2. Add the onion, celery, carrots, rosemary, liquid aminos, and vinegar to the kettle. Simmer another 30 minutes or until the vegetables are tender.
3. Stir the tahini into the soup and mix well. Increase the heat and bring to a boil, stirring for a minute until the soup thickens. Remove the kettle from the heat.
4. Press the garlic cloves into the soup, add the cayenne pepper, and stir well. Spoon into bowls and serve.

Nutritional Facts:

Serves: 8
Total Calories: 72
Calories from Fat: 0

This Baby Lima Bean Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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