VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE
As I keep enjoying the lovely Spring season, I levitate towards simple soups which are warm and apt for the crisp air but at the same time not to heavy on the palate.
This soup is exactly that – delicately flavored; almost clear with a dash of simple Italian seasoning. This soup is versatile enough to make it into a thick puree, if so preferred.
We’ll probably try that for a full blown hearty soup in the next Winter season. 👀
This soup started off with a ‘clearance’ of some pantry ingredients. A can of Northern beans was sitting in my pantry with an expiry date approaching. Why not make a soup out of it? A can of beans will not cut it to serve my 2 growing boys 👦🏻 👦🏻 🤦🏻♀️ so I bring in a cup of frozen lima beans. This combination of 2 beans, both of which have very mild flavors, married very well. The main flavoring agent was dried shiitake mushrooms. I used this to give the soup a boost of flavor, a rich and deep umami flavor. As always started off with a few stalks of celery, I practically love celery in all my soups.
Using the InstantPot this soup takes just 10 minutes to cook. It was so delicious that we actually completely finished the portions prepared.
We enjoyed this soup with our own Olive bread
Northern bean n Lima bean soup
- Instant Pot
- 1 cup Northern Beans or White beans Soaked and cooked
- 1 cup Lima beans frozen
- 4 stalks Celery chopped
- 4 pods Garlic chopped
- 5 dried Shiitake mushrooms soaked in warm water
- 10 Cherry Tomatoes sliced
- 2 cups Vegetable stock
- 2 cups Water
- 1 tbsp Italian seasoning
- 2 tbsps Olive oil
- Start the InstantPot on SAUTE Mode
- Add olive oil, garlic and celery and saute
- Add the 2 types of beans, mushrooms, Italian seasoning, salt, vegetable stock and water
- Cook with pressure for 10 minutes
- Let cool for 10 minutes
- Release pressure
- Add the cherry tomatoes on top and serve hot
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