Gluten-Free Lima Bean & Carrot Soup Recipe
By: Gillian on August 22, 2012
Lima beans (also called butter beans) are a great source of dietary fiber which helps digestion and can prevent blood sugar from rising too rapidly after a meal. This gluten-free soup is delicately flavored with rosemary. It can also be made ahead of time and frozen in resealable plastic bags, and then thawed and heated when needed.
2 Tbs vegetable oil
4 large carrots, diced
2 celery sticks, diced
1 medium onion, diced
1 garlic clove, sliced
3 cups chicken stock (gluten-free)
2 tsp chopped fresh rosemary (or 1 tsp dried)
1 bay leaf
Lima beans (15-oz can), rinsed and drained
Salt & pepper
Heat the oil in a large saucepan over low-medium heat; add the carrot, celery, onion, and garlic. Cover and cook for 10 minutes, stirring occasionally. Add the stock, rosemary, and bay leaf; simmer for 20 minutes, covered. Stir in the lima beans and continue simmering a further 10 minutes. Cool soup slightly; purée in a blender. Return to the saucepan. Re-heat and adjust seasoning to taste with salt and pepper.
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