Leek and Lima Bean Soup
Cozy Up with Creamy Leek and Lima Bean Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Leek and Lima Bean Soup that’s both incredibly flavorful and surprisingly easy to make. This isn’t your average soup; the subtle sweetness of leeks paired with the creamy texture of lima beans creates a truly delightful experience. It’s a perfect weeknight dinner, a satisfying lunch, or a cozy starter for a special occasion.
This soup is a celebration of simple ingredients. We’ve kept the flavor profile clean and bright, allowing the natural tastes of the leeks and lima beans to shine. A touch of grainy mustard adds a subtle tang, while crispy bacon provides a delightful textural contrast and smoky flavor.
What makes this Leek and Lima Bean Soup special?
- Creamy Texture: Lima beans blend beautifully to create a naturally creamy soup without the need for heavy cream.
- Flavorful Base: The combination of leeks and thyme creates a fragrant and delicious base.
- Easy to Make: This soup comes together quickly, making it perfect for busy weeknights.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or a sophisticated starter.
Tips for the Best Leek and Lima Bean Soup:
- Leek Preparation: Leeks often trap dirt between their layers. Be sure to thoroughly wash and slice them before cooking.
- Thyme: Fresh thyme is best, but you can substitute 1 teaspoon of dried thyme if needed.
- Bacon: Feel free to use your favorite type of bacon. For a smokier flavor, opt for hickory-smoked bacon.
- Blending: For an extra smooth soup, use an immersion blender or transfer the soup to a regular blender in batches.
Frequently Asked Questions:
Q: Can I use frozen leeks?
A: While fresh leeks are preferred, you can use frozen leeks. Be sure to thaw them completely and drain any excess water before using.
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the bacon and use a vegetable broth. You might also consider adding a swirl of olive oil or a sprinkle of nutritional yeast for added richness.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.
We hope you enjoy this comforting and flavorful Leek and Lima Bean Soup as much as we do! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Leek and Lima Bean Soup
Ingredients
- 1 Tbsp olive oil
- 4 stalks leeks sliced
- 3 sprigs thyme leaves picked
- 6 cups vegetable broth
- 1 cup lima beans frozen
- 1 tsp grainy mustard
- 2 slices bacon diced
- to taste salt and pepper
Instructions
- Heat olive oil in large saucepan over low heat. Add leeks and thyme and cook covered for 10 minutes or until softened. If leeks begin to stick, add splash of water.
- Place the diced bacon in a large frying pan over medium heat. Cook until crispy. Set aside.
- Once leeks have softened, add lima beans, vegetable broth and mustard. Bring to a simmer and cook for 10 minutes.
- Blend the soup until smooth. Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon.
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