Lima Bean Soup Recipe for Crockpot

Slow Cooker Soup: Lima beans, celery, carrots, caulifower, herbs

Simple crockpot bean soup recipe from our friend David Bergeron, whose favorite food is lima beans.

We ate this thick, rich lima bean soup over quinoa, which was delicious! We also loved it with banana nut muffins.

Total Prep & Cook Time: 6 - 8 hrs soaking, 15 min prep, 4 - 6 hrs crockpot

Yield: 4 large servings

You'll need a 4 - 6 qt crockpot or slow cooker for Crockpot Lima Bean Stew.

Nutrition Data, 301 g Serving: 278 cal, 46g carb, 5g fat, 200mg sodium, 8g sugars, 16g fiber, 17g protein, low Cholesterol, good source Vit A, Vit K, Folate, Iron, Potassium. Estimated glycemic load 16

Ingredients:

• 1 1/2 cups dry baby lima beans
• 2 lg carrots, peeled and diced
• 2 thin slices fresh ginger root, peeled
• 2 celery sticks, chopped in 1/4 inch slices
• 1 sm cauliflower, cut in large pieces
• 2 bay leaves
• 1 tsp thyme leaves

• 1 Tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp gr cumin
• 1 tsp gr coriander
• pinch cayenne or to taste
• 1/2 tsp salt
• Fresh ground pepper to taste
• 1/4 cup minced fresh parsley

Recipe Tips:

Long soaking makes lima beans become buttery soft in the crockpot. If that's too long, add boiling water to the beans and do a quick soak of 2 hours.

It might seem at the beginning of cooking that there isn't enough water in the recipe. But the vegetables will release water in cooking, and the soup may be just right after six hours. If it seems too thick, add a small amount of water toward the end of cooking.

Variations: Blend 1 - 1 1/2 cups of the soup, then stir it back in for a creamy soup base. Adding a veggie flavor cube or using vegetable stock gives it a different taste.

Directions:

1. Soak the lima beans in cold water to cover, overnight or 8 hours - if it's hot in your house, put them in the fridge
2. Drain and rinse the beans
3. Preheat the crockpot on high
4. Add the soaked lima beans to a saucepan, with just enough water to barely cover the beans. Bring them to a boil and skim any foam. Add to crockpot.
5. Prep the veggies and add to the crockpot. Don't add more water yet.
6. Add the bay leaves, ginger slices, and thyme
7. Reduce heat to low, cover and cook for 4 - 6 hours
8. Heat the oil on low in a small frying pan
9. Add the cumin, coriander, turmeric & cayenne. Heat gently for a few minutes
10. Using a rubber spatula, transfer spices and oil to the crockpot
11. Add water as needed for desired thickness (remember this should be a thick soft stew)
12. Add 1/4 cup minced parsley, salt and pepper to taste
13. Stir gently, cover and cook for another 15 minutes
14. Remove the ginger slices and bay leaves when serving