Creamy Lima Bean Soup



In large pot, add lima beans and salt to water. Bring to the boil and reduce heat. Cook on medium heat for 10 minutes. Add parsley, oregano, dill and pepper. Simmer for about 45 minutes or until lima beans are very tender. Remove two cups of beans and liquid, and puree in blender. Return puree to pot. Continue to simmer.

Sauté onions and celery in broth for three minutes. Add garlic and sauté for one minute. Add sautéed vegetables to beans, along with soy milk. Simmer for 20 minutes.

When ready to serve, place miso in a small bowl and add 1/3 cup of water and mix to form a smooth paste. Add this to the soup, and mix well. 


  • 2L water
  • 2 C dried lima beans
  • 2 tsp salt
  • 2 Tbsp dried parsley
  • 1 tsp oregano
  • 1/2 tsp dill
  • 1/4 tsp cracked pepper
  • 1 Tbsp vegetable broth
  • 5 green onions, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, minced
  • 1/2 C soy milk
  • 1 1/2 Tbsp miso