This Lima Bean Soup with Brown Rice is one of my favorite soups when it comes to quick and nutritious lunches.
For me, soup is a comfort food, that comes from my childhood and cultural background. In the country where I come from, soup is normally served for lunch, almost daily. It is also believed that eating soup prevents digestion problems (e.g. constipation).
Now living in Western Europe, a bowl of warming and delicious soup is a great option when it’s cold and damp outside.
Among the rich varieties of soups, Vegetable Soup is one of my favorites. Whether you’re looking to improve your diet, enjoy a comforting meal, or experiment with new flavors, vegetable soups offer a multitude of benefits that can contribute to your overall health and well-being:
1) vegetable soups are often simple and quick to prepare. With basic cooking skills, you can whip up a nutritious meal in no time, making them a convenient option for busy days
2) most vegetable soups are naturally low in calories, making them a great option for those looking to manage their weight. You can enjoy a hearty and filling meal without excessive calorie intake;
3) provide plenty of health benefits. The combination of fiber and water in vegetable soups supports healthy digestion by aiding in regular bowel movements and preventing constipation;
4) vegetables are rich in dietary fiber, which supports digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness. Fiber also promotes a healthy gut and may reduce the risk of certain chronic diseases.
5) many vegetables are cost-effective, making vegetable soups a budget-friendly choice for those looking to save money while still enjoying delicious and nutritious meals;
6) vegetable soups offer endless possibilities for creativity. You can mix and match a variety of vegetables, herbs, and spices to create unique flavor profiles that suit your preferencesthere.
Substitutes for Lima Bean Soup
- I used leftover brown rice in this recipe. But you can replace the rice with small pasta (which would be great, especially for kids), or omit it completely. The taste will be delicious anyway.
- Play with different herbs and spices of your taste. Try to add smoked paprika for the smoky taste. Or try a Mexican spice blend, and serve the lima bean soup with tortilla chips and sour cream.
- Use olive oil or ghee instead of avocado oil. I usually cook on ghee when I cook for my 4-years old son.
- Use Homemade Vegetable Broth instead of water.
- Use frozen corn instead of canned.
- I always have cooked beans in my freezer. If you don’t have cooked beans on hand, use canned beans. White cannellini beans also work well in this soup.
Storage Suggestions for Lima Bean Soup
- Store the lima bean soup in an airtight container in the fridge for 2-3 days. I do not recommend keeping it longer than 3 days as the soup will lose its taste.
- Do not reheat the lima bean soup several times.
Check out more information in my blog post – Handy Tips for a Delicious Vegetable Soup.
Try out other Vegetable Soup Recipes:
Broccoli and Green Pea Soup: A Family-Friendly Dish
Split Pea Soup with Goat Cheese
Meanwhile, read about the health benefits of beans in my blog post My Top Super-foods to Consider for Your Daily Diet.
Lima Bean Soup with Brown Rice
Equipment
- 1 soup pot
Ingredients
- 2 Tbsp avocado oil
- 1 lb cooked Lima beans 450 g
- 7 oz canned sweet corn 200 g
- 1 medium white onion or small leek
- 3 small potatoes
- 1 medium grated carrot
- 3 cloves garlic
- 1/2 red bell pepper
- 6-7 cups vegetable broth
- 1/2 tsp each dried oregano, dried basil, dried thyme, onion powder
- 1 tsp sweet paprika
- 1/4 tsp garlic powder
- salt & pepper to taste
- fresh parsley for garnish
- 1 jalapeño for garnish
Instructions
- Prepare your vegetables. Chop the onion, bell pepper and garlic. Cut the potatoes into small cubes. Shred the carrot.
- Sauté the onion, shallot and carrot for about 3 minutes. Add garlic and potatoes and sauté for another 2 minutes. Add 1 cup of vegetable broth and cook with a closed lid for 7-10minutes, or until potatoes are soft. Add broth if needed. I added after 7 minutes 1 cup more.
- When potatoes are cooked, add Lima beans, brown rice and sweet corn. Add 2-5 cups of broth (depending on how thick you want your soup to be) and herbs & spices. Bring to a boil and cook for 2 minutes. Serve with jalapeño and fresh parsley.
Notes
- Use olive oil or ghee instead of avocado oil. I usually cook on ghee when I cook for my 4-years old son.
- I always have cooked beans in my freezer. If you don’t have cooked beans on hand, use canned beans. White cannellini beans also work well in this soup.
- Use frozen corn instead of canned.
- If you don’t have cooked brown rice, omit this ingredient. I prepared this soup with and without it. Both variations are great. Try to add small pasta instead. It will work well. Especially for kids.
- Use Homemade Vegetable Broth instead of water.