Curry Vegetable Lima Bean Soup
Created by dienia b on February 24, 2025
- Servings: 8
- Prep Time: 1d
- Cook Time: 2h
- Recipe #44227
Ingredients
- 1 pound baby lima beans, dry (2 1/2 cups)
- 8 cups water
- 1 cup onion, chopped
- 1 tablespoon chicken bouillon, instant
- 10 ounces cauliflower, frozen (1 package)
- 2 cups apples, peeled, chopped
- 1 cup carrots, sliced
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 teaspoon ground cardamom
- 4 egg yolks, beaten
- 2 cups buttermilk
- 1 tablespoon fresh parsley, minced
How to Make
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Step 1: Rinse beans.
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Step 2: In a Dutch oven or kettle combine beans and the water.
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Step 3: Bring to boiling.
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Step 4: Reduce heat and simmer for 2 minutes.
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Step 5: Remove from heat.
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Step 6: Cover; let stand 1 hour. (Or, soak beans in the water overnight in a covered pan.)
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Step 7: Do not drain.
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Step 8: Add onion and bouillon to beans.
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Step 9: Cover and simmer for 1 hour or until beans are nearly tender.
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Step 10: Add cauliflower, apples, carrots, curry, salt, pepper and cardamom.
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Step 11: Simmer the mixture 40 minutes more or until vegetables are tender.
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Step 12: Combine beaten egg yolks and buttermilk.
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Step 13: Temper buttermilk mixture by adding a little hot soup at time to buttermilk and add to soup.
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Step 14: Season to taste.
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Step 15: Heat through, do not boil.
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Step 16: Serve in soup bowls.
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Step 17: Sprinkle with parsley.
Nutritional Facts
- Serving Size: 1 (561.5 g)
- Calories 480.9
- Total Fat - 34.7 g
- Saturated Fat - 12.9 g
- Cholesterol - 1333.5 mg
- Sodium - 305.2 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 3.2 g
- Sugars - 9.8 g
- Protein - 23.7 g
- Calcium - 269.8 mg
- Iron - 4.4 mg
- Vitamin C - 24.7 mg
- Thiamin - 0.3 mg