close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Ready In:
  • Serves 8 to 10

Our daughter-in-law Polly told us about this bean soup. Since we are lima bean fans, we couldn’t resist this interesting bean soup recipe that combines limas and sweet potatoes! The large limas add a surprise meaty feel, and the sweet potatoes add a good sweetness. The combination is fabulous! And beautiful. And, oh, those big beans!

Big Bean Soup

Ingredients

  • 1 large onion, chopped
  • 1 leek, white and green parts, chopped
  • 3 stalks celery, chopped
  • 3 large carrots, cut on an angle into rounds
  • 1 bay leaf
  • 6 cloves garlic, chopped
  • 2 teaspoons dried sage, crumbled
  • 1 ½ teaspoons dried thyme
  • 8 cups vegetable broth
  • 16 ounces dried large lima beans, soaked overnight
  • 2 large sweet potatoes or 1 large butternut squash
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground white pepper
  • 1 bunch kale, stems removed, leaves torn into bite-sized pieces
  • 1 tablespoon balsamic vinegar, or more to taste
  • 1 cup fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cook the onions over high heat in a large, dry soup pot, until they start to wilt and caramelize. Add the leek, celery, carrots, and bay leaf, and continue to cook, stirring, for about 5 minutes, until all the vegetables have softened. Add a little water or broth, if necessary, to keep them from sticking.
  3. Add the garlic, sage, and thyme, and stir for another minute. Add the broth and lima beans, and bring to a boil. Reduce the heat to low, cover, and simmer for 60 to 90 minutes, or until the beans are tender. They should be soft but still have a little crunch in the center. Don’t overcook them (but if you do, the soup is still good).
  4. While the soup is cooking, place the sweet potatoes on the lined baking sheet and poke them a few times with a fork to avoid little explosions. Bake for 1 hour.
  5. Also while the soup is simmering, either steam the kale or cook it in a pot with 1/4 cup of water, for 3-5 minutes, until tender but still bright green.
  6. Remove the sweet potatoes from the oven, cut them in half, and scoop the cooked potato flesh into a food processor.
  7. Remove about 2 cups of (mostly) liquid from the pot with the beans, and add it to the sweet potatoes. Process until smooth, then pour the puréed sweet potatoes into the soup, and stir to combine. Add the black and white pepper, and cook until heated through. Remove the bay leaf and add the balsamic vinegar and parsley.
  8. To serve, place some cooked kale in each bowl, and fill with the soup. You can also add the kale to the soup, but the kale loses its wonderful color if you don’t eat it right away.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap