Ingredients

• 1 pound dry lima beans
• 4 cups water
• 5 carrots , chopped
• 1 leek , bulb only, chopped
• 2 tablespoons minced shallots
• 2 stalks celery , chopped
• 4 cubess vegetable bouillon
• 8 cups water
• 2 tablespoons olive oil

Instructions

1. 1 Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
2. 2 In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
3. 3 In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Nutrition per serving