Imagine a soup that whispers ancient culinary traditions while warming your soul with every spoonful! This Native American Lima Bean and Tomato Soup isn't just a recipe—it's a delicious portal into indigenous cooking that will transport your taste buds to a rich cultural heritage. Packed with nutrition, bursting with flavor, and surprisingly easy to prepare, this soup promises to become your new comfort food obsession that connects you to centuries of Native American cooking wisdom.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Native American
Serves: 4 servings
Ingredients
- 1 cup lima beans, dried
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the dried lima beans thoroughly and remove any small stones or damaged beans. Place the beans in a large bowl and cover with cold water, allowing them to soak overnight or for at least 8 hours.
- After soaking, drain and rinse the lima beans. This process helps reduce cooking time and removes any potential gas-causing compounds.
- In a large soup pot, heat a small amount of oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add the minced garlic to the onions and cook for an additional 30 seconds, stirring to prevent burning and release the aromatic flavors.
- Pour in the vegetable broth and add the soaked lima beans. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Add the diced tomatoes with their juice, cumin, salt, and pepper. Stir to combine all ingredients thoroughly.
- Cover the pot and let the soup simmer on low heat for approximately 25-30 minutes, or until the lima beans are tender and soft.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. The beans should be creamy and the broth rich with a slightly thick consistency.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
- Serve hot in bowls, optionally garnishing with fresh herbs like chopped parsley or cilantro for added freshness.
Tips
- Soak Beans Properly: Always soak dried lima beans overnight to ensure even cooking and reduce digestive discomfort.
- Layer Flavors: Sauté onions and garlic before adding broth to develop a deeper, more complex taste profile.
- Low and Slow Cooking: Simmer the soup gently to allow beans to become creamy and absorb all the delicious seasonings.
- Seasoning Secret: Don't be afraid to adjust cumin, salt, and pepper to suit your taste preferences.
- Optional Enhancements: Consider adding smoked paprika or a dash of chili powder for extra depth, or garnish with fresh herbs for a bright finish.
- Storage Tip: This soup tastes even better the next day, so don't hesitate to make a larger batch for meal prep.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
