Lima Beans Aren't So Bad – Lima Bean and Tomato Soup

The summer is dwindling away, no matter how hard I cling to it. Soon it will fade and Fall will take its place. There’s nothing wrong with Fall, really. I really like Fall. The only problem is its neighbor Winter; the season of bitter, bitter cold. There’s very little I like about Winter so I’ve been trying to squeeze as much enjoyment out of the warmth as I can which usually means trips. This past weekend I went to the New River Gorge and had a fabulous, but exhausting, time, so a complex meal was not on the agenda.


I always find myself coming back to soups, really. Healthy, delicious, varied and (often) low maintenance. I went with Lima Beans for this but really any white bean could work. Next time, I’ll probably add some leafy greens; perhaps spinach or arugula. The sweetness reminds of a morrocan style and I like it!

Lima Bean and Tomato Soup

Navy Bean Soup with Cinammon

1 cup dried lima beans; cooked and drained
4 cups stock (or water)
1 onion; chopped
4 garlic cloves; minced
1 carrot; diced
2 teaspoons dried sage
1 teaspoon oregano
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 cans diced tomatoes
1 bay leaf
1/4 cup red wine
1 tablespoon tamari
salt and pepper to taste

Sweat the onion, carrot and garlic in a large pot under medium heat until the onions turn translucent; approximately 6-8 minutes. Mix in the sage, oregano, cinnamon and cloves and cook for another few minutes. Add your remaining ingredients and bring to a simmer. Cook for 20 minutes. Enjoy with salt and pepper to taste.

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2 Responses to “Lima Beans Aren't So Bad – Lima Bean and Tomato Soup”

  1. Kelli says:

    With the cool weather starting to ease in the Northeast I’ve been on a soup kick recently. I made this over the weekend and I must say….delicious! Thanks for sharing!

  2. Chef Edwin says:

    Glad you liked it! Also good to find a soup is appreciated.