Do I have to soak lima beans?

According to Bon Appetite , you don't have to soak them overnight. You can cook them according to the recipe but just realize they will take a lot longer to cook and become tender at least by a few hours.

Is Bean soup inexpensive?

Dried lima beans are an inexpensive vegetarian form of protein . In New York, a 1 pound bag of dried beans is about $2.50. And I have seen it even less when on sale. That is much cheaper than any meat you buy per pound. While I am not a vegetarian, I love that there are so many ways to cook different beans and the different combination of flavors. So in my opinion, they are a versatile and inexpensive way to provide a delicious, healthy meal for your family.

How can I make lima bean soup creamier?

Make sure the beans are completely cooked by tasting a few. Cook longer if necessary. If you want the soup thicker with a creamy texture, use a potato masher or immersion blender to mash some of the lima beans.

Lima Bean Soup ⋆

Description

Warming, healthy and hearty this lima bean soup is layered with so many savory flavors. Adding some kielbasa or sausage increases the protein and adds a bit of a smoky flavor.

Ingredients

Units Scale

1 pound dry lima beans
water to cover in large pot

2 tablespoons olive oil
1 medium red onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
3 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon smoked paprika
1/4 red pepper flakes *
3 smoked sausage links (kielbasa), chopped bite size
1 carton (32 oz) low sodium vegetable broth
1 carton (32 oz) low sodium chicken broth

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Instructions

Overnight Soaking Method

Place beans in a large pot and pour enough water to cover them.
Leave to soak overnight. Strain the next day and pick through tossing any broken beans or anything other than beans mixed in.
In a large pot or Dutch oven, heat 1 tablespoon of the oil and fry the sausage or kielbasa over medium heat until browned, about 3-4 minutes. Remove the sausage but leave the drippings.
Add the other tablespoon of oil and fry the onion until light brown. Push the onion over to the side of pot and fry the carrots, garlic and celery for two minutes.
Add the lima beans, broths, seasonings and the sausage to the soup pot.
Cover the soup, bring to a boil. Lower to simmer and let the soup cook for 2 hours.
Taste for seasoning and add more as desired.
To thicken the soup, use a potato masher, and press down on the lima beans, stir and mash more as you prefer. Add more broth if you prefer it more liquidy.
Remove bay leaf before serving.
Serve with crusty bread if not counting carbs or for lower carbs, try keto biscuits or keto cornbread.

Notes

* Try to choose low or no sodium broth and taste the soup before adding more salt. Salt and other seasonings usually get stronger as the soup cooks and reheated.

* You can substitute sweet or hot Italian sausage, ham or chorizo instead of the kielbasa. For a vegetarian options, leave out the sausage and use only vegetable broth.

*Let the soup fully cool before refrigerating or freezing. Store in an airtight container. It will keep in the refrigerator for 3-4 days and up to 6 months in the freezer.

*The soup may thicken after refrigeration or freezing. Just add more broth or water to the soup.

*If you have leftover broth in the container, freeze in ice cube trays or small containers. When frozen solid, pop the broth out and store in a labeled plastic zip style bag.