Lima Bean Tomato Soup Recipe
Lima Bean Tomato Soup is a savory delicious delight. Follow this step-by-step recipe to fuse hearty lima beans with succulent tomatoes into a very special soup. Enhance the flavor of the lima beans and tomatoes with sautéed onions and choice ingredients. The aroma is heavenly and the taste even better. It’s vegan, gluten free and dairy free! Enjoy!
This soup is featured in our 4 vegan & gluten-free Mediterranean soup recipes.
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Lima Bean Tomato Soup
Follow this Lima Bean Tomato Soup Recipe to create a special savory soup that is vegan and gluten free as well. Simmer lima beans, tomatoes and other choice ingredients for a rich soup that is wholesome and yummy!
Equipment
- 1 Pressure Cooker or Regular Large Pot
- 1 Large Pot (for soaking and boiling the beans)
- 1 Sieve (for rinsing the beans)
Ingredients
- 2 cups Lima Beans (preferably small – after soaking yields approximately 8 cups)
- 6 tbsp Olive Oil
- 4 cups Onions (diced)
- 4 cups Tomatoes (measured after peeled and diced)
- 2 Red Bell Peppers (cut into quarters)
- 4 Celery Stalks (cut into large pieces)
- Parsley (a bunch)
- 4 tbsp Sweet Paprika
- 2 tsp Turmeric (spice)
- 1/4 tsp Ground Black Pepper
- 4 tsp Salt (adjust to taste and health requirements)
- 3 cups Tomato Paste (without preservatives, salt or sugar)
- 8 cups Water (for the soup)
Instructions
Prepare The Lima Beans
- Place the beans in a large pot and cover with 2 quarts – 2 liters of water. Leave the pot uncovered. Soak the beans for 8-12 hours.
- Rinse the beans in a sieve with fresh water.
- Return the beans to the pot, cover with fresh water and bring to a boil.
- Pour out the water and rinse again.
- Repeat this procedure. Set the beans aside.
Prepare The Tomatoes
- Wash the tomatoes and gently pierce the tomato skin on two sides with a fork or knife and place into a small pot.
- Cover the tomatoes with hot boiled water. Wait 10 minutes and remove the peels.
- Cut the tomatoes into small cubes. Set aside.
Prepare The Ingredients
- Dice the onions. Cut the red bell peppers into quarters. Cut the celery stalks into large pieces. Leave the parsley whole (to be removed after cooking).
Prepare The Soup
- Sauté the diced onions in olive oil (I cover the pot in the beginning. This brings out the natural juices with less use of oil.) After several minutes uncover and sauté until golden brown.
- Add the diced tomatoes to the onions and sauté until they are very tender.
- Add the spices and sauté for a minute.
- Add the tomato paste and 1 cup of water. Mix well and bring to a boil.
- Add the beans, celery, parsley, red bell peppers and the rest of the water.
- Bring to a boil then simmer.
- In a pressure cooker, cook for 1 hour.
- In a regular pot cook until the beans are tender, approximately 2 hours.
Notes
The estimated cooking time is 1 hour in a pressure cooker. In a regular pot it may take longer until the lima beans are tender (approximately 2 hours).
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