Mamas Lima Beans Soup (slow cooker)

Lima beans are named after the capital city of Peru, Lima, where they have been cultivated for over 7,000 years.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 265 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Mamas Lima Beans Soup (slow cooker)

Cooking Method: Slow cooking Cuisine: International, Vegetarian Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 240 min Rest Time 10 min Total Time 4 hrs 25 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Dried Lima Beans
• 1 medium Onion
• 2 medium Carrots
• 2 stalk Celery
• 3 clove Garlic
• 4 cup Vegetable Broth
• 2 piece Bay Leaves
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Lemon Juice
• 2 tablespoon Fresh Parsley

Instructions

1. Rinse the dried Lima beans and soak them overnight in water.
2. Drain and rinse the soaked beans.
3. Chop the onion, carrots, celery, and garlic.
4. In a slow cooker, add the soaked beans, chopped vegetables, vegetable broth, bay leaves, thyme, salt, and black pepper.
5. Cover and cook on low heat for 4 hours.
6. Remove the bay leaves and use an immersion blender to partially blend the soup to desired consistency.
7. Stir in lemon juice and fresh parsley.
8. Let the soup rest for 10 minutes before serving.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 45g15%

Sugars 3g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.