On a plant-based diet, you don’t need it to be cold weather or the holiday season to enjoy Christmas Lima Bean Soup!
Lately, I’ve been loving these bigger style beans because they’re hearty and filled with protein. These heirloom-variety beans have a chestnut flavor and are both satisfying and beautiful (with their decorative swirled pattern) and meaty texture.
The beans were native to the high Andean plains of Peru and brought to the U.S. in the mid-19th century.
For me, Christmas Lima Bean Soup is perfect topped with avocado, salsa, fresh cilantro, and a squeeze of lime. I also sometimes toss some sunflower or sesame seeds on top. Delicious!
But, you can also drain the beans and put them in a salad to make it more hearty. So, try them straight up or tossed, you’ll love ’em!
You can get Christmas Lima Beans typically from specialty stores, this is the brand I used.
Year-Round Christmas Lima Bean Soup Recipe
- 1 pound Christmas Lima Beans (about 2 1/2 cups) be sure to sort them
- 5 cups of water or vegetable broth
- 2 cloves crushed garlic
- Sea salt about a teaspoon or to taste
- Sort and throw away any dirt or stones. Soak the beans the night before. Fill a bowl with the beans and enough water to cover them
- Next day, discard the water
- Add beans to a large pot
- Add vegetable broth and sea salt, bring to boil and then simmer on low heat until tender
- Serve with all the toppings: cilantro, avocado, seeds, and enjoy!