Lima Bean Soup with Brown Rice
Delicious and healthy soup for the whole family. This soup is also kid-friendly.
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.
Tried this recipe?Let us know how it was!