Baby Lima Soup with Chipotle Broth
Ingredients
-
1
pound
dried baby lima beans
-
10
cups
water
-
1
head
garlic
-
2
tablespoons
olive oil or clarified butter
-
1
medium
onion
-
1 to 2
pieces
chipotles in adobo sauce
-
2
teaspoons
fine-grain sea salt
-
to taste
lime juice (optional)
Instructions
- Pick over and rinse the baby lima beans.
- Combine the beans, water, and whole head of garlic in a heavy soup pot.
- Bring to a simmer and cook for 30 to 40 minutes until the beans are al dente.
- In a skillet, heat olive oil or butter over medium-high heat and sauté the onion and chipotles for 3 to 4 minutes.
- Add the sautéed mixture and salt to the pot of beans and simmer for 5 minutes to blend flavors.
- Adjust the broth's thickness with more water if needed and season to taste with salt and adobo sauce.
- Remove the garlic head before serving or serve around it.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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