Potato and Lima Soup
Warm up with a comforting bowl of Potato and Lima Soup, a hearty and satisfying dish that's as nourishing as it is flavorful. This recipe brings together tender, bite-sized chunks of potato, creamy lima beans, and aromatic onion and garlic, all simmered in a fragrant vegetable broth seasoned with thyme and a touch of bay leaf. The option to partially blend the soup creates a velvety texture, while a splash of heavy cream adds indulgent richness for those who prefer it. Ready in just 45 minutes, this easy-to-make soup is perfect for weeknights and leftovers alike. Garnished with fresh parsley, it's a wholesome, gluten-free option that's brimming with plant-based protein and cozy flavors ideal for chilly days.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 cups Frozen lima beans
- 1 medium Onion
- 3 large Garlic cloves
- 5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Thyme (fresh or dried)
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream (optional)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Peel and chop the potatoes into bite-sized cubes. Set aside.
Finely dice the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until translucent.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the potatoes and lima beans. Cook for 2 minutes to lightly sauté them with the onion and garlic mixture.
Pour in the vegetable broth, ensuring that the potatoes and lima beans are fully submerged. Add the thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer uncovered for 20-25 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Remove and discard the bay leaf. For a creamier texture, use an immersion blender to blend a portion of the soup directly in the pot, or transfer 2 cups of the soup to a blender, blend until smooth, and stir it back into the pot. This step is optional.
Stir in the heavy cream, if using, and let the soup heat through for an additional 2 minutes.
Taste and adjust seasoning as needed, adding more salt or black pepper to taste.
Serve hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5315 mg | 231% | |
| Total Carbohydrate | 339.2 g | 123% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 47.1 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 8681 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
