Monday, March 30, 2009

Lima Bean and Artichoke Soup - My Legume Love Affair - Ninth Helping

Lima Bean & Artichoke Soup
Light yet rich, a creamy garlic-herb broth is a
spring fling of flavors for tender beans to bob in.

Baby Lima Beans
Dried baby white lima beans.

Lima Bean and Artichoke Soup - My own recipe


1 tablespoon olive oil
1 level teaspoon dried rosemary, lightly crushed
3 cloves garlic, minced
3 cups vegetable stock
2 bay leaves
1 teaspoon salt (optional, depending on salt level of stock)
1 14-16 ounce can artichoke bottoms, drained (hearts can be substituted, but expect a more fibrous texture)
1 cup milk, half and half, light or heavy cream, or any combination of them
3 cups home-cooked or canned lima beans (I used 1 1/2 cups baby white dried beans, soaked overnight, drained, then cooked slowly in 8 cups fresh water until tender, about 2 hours.)


In a large saucepan over low heat, swirl olive oil then add rosemary and garlic, cooking them just until fragrant and barely golden. Add vegetable stock, bay leaves, salt and artichoke bottoms. Bring to boil, then reduce heat to low. Cover saucepan and simmer 30 minutes. Remove from heat and uncover to allow steam to escape for a few minutes. Discard bay leaves. Transfer the contents to a blender container, covering securely. Purée until smooth, about 30 seconds. Return soup to saucepan, then add milk and lima beans before gently heating through over lowest heat, about 5 minutes. Adjust for salt, if necessary. Ladle into bowls or mugs and serve with bread sticks, croutons or toast points. Serves 4. --
Lima Bean & Artichoke Soup

This easy, nourishing soup is for Laurie of Mediterranean Cooking in Alaska, hosting My Legume Love Affair for March, the Ninth Helping. It's not too late to send her one of your remarkable recipes; the event officially closes tomorrow, March 31, but Laurie will accept after-hours posts as long as the round-up has not been published.


Been There, Done That ~
African Peanut and Yam Soup
Hungarian Mushroom Tarhonya Soup

Other People's Eats ~
Tomato, Lentil and Coriander Soup
Black Bean Soup with Fried Egg


  1. even i posted a bean soup for MLLA-9. Thanks for letting me be the host for that open spot in 2010. Very excited!!

  2. I love all the ingredients in ths soup. Yum!

  3. artichokes is something I just don't think of having in soup but it sounds lovely with beans!

  4. Your photos convey both the lightness and the richness of the soup. Very, very nice.

  5. I posted my entry a few days ago but remembered to send Laurie the details only after I saw this post, thank God! Or thank You, by rights :-)

  6. Lovely delicate & comforting! What a new original way to enjoy beans.

  7. I am going crazy over the simplicity of this soup and how wonderful it would taste. Great recipe.

  8. Susan,
    this sounds absolutely wonderful. I LOVE Lima beans. I'd probably sub soy milk in for my diet. The artichokes would make this heavenly!

  9. The soup is gorgeous and an elegant use of lima beans.

  10. Sounds good Susan! I have been eating a lot of artichokes recently, but only in salads and wraps. Must try it in soup. Thanks for the mention :)

  11. Sound great! There is nothing about soup that I don't love!

  12. Thank you very much, all! I appreciate every one of your comments and kudos. : }