Yield: Yields 10 cups
This hearty soup makes the most of root vegetables, paired with baby lima beans. If you’re short on time, you can substitute 3 cups canned limas (rinsed and drained) for the dried beans, and skip the steps of soaking and cooking them, though the flavor won’t be quite as rich.
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Make Ahead Tips
You can cook the beans 1 day ahead. Refrigerate in a covered container.
Don’t have at least 4 hours to soak beans? You can quick-soak them. In a saucepan, add enough cold water to cover the beans by 2 inches, bring to a boil, remove from the heat, and let soak for 1 hour.
Loved this. Made it on a snowy afternoon and it hit the spot! I soaked the baby limas and followed the recipe exactly. I think cannellini beans would work just as well. Would not change a thing. It was given a thumbs up by all who tried it. Will be adding it to my winter soup rotation.
Delicious, the boyfriend loved it. Don't skimp on the fresh thyme or croutons, it really gives this soup its flavor. I cheated and used half a can of ready to eat white beans instead of the dried beans and it was wonderful. Definately making this again.
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