I didn’t cook any soup this summer because we’ve been having a hot and sunny summer here in Toronto and I didn’t feel like having soup at all. But last week, we had a few chilly evenings so I decided to make some soup with lima beans.
Happy to report that the fabulous warm weather returned to Toronto and it looks like it is going to be sunny and hot all week
1 cup dried lima beans
1 can (796 ml / 28 oz) diced tomatoes with herbs & spices
900 ml low sodium organic vegetable broth
2 cups water
1 can (341 ml / 12 oz) corn, drained
2 cups green beans, trimmed and halved
1 large zucchini, peeled and chopped into cubes
a handful of cilantro, roughly chopped
a handful of dill, roughly chopped
juice of 1/3 lemon
salt and pepper to taste (Note: you don’t need to add salt and pepper if you use Diced Tomatoes with Herb & Spices. If you use regular diced tomatoes, you can also add your favourite herbs to the soup, for example, dry oregano and basil)
Soak lima beans over night in 3 cups of water.
Rinse the beans.
In a small pot, add lima beans and 3 cups of water.
Boil the beans on medium heat for 60 minutes.
Drain beans and set aside.
In a large pot, add diced tomatoes, vegetable broth and 2 cups of water.
Add green beans.
Bring to a boil and reduce heat.
Cover and simmer for about 6 minutes.
Add zucchini, corn and lima beans.
Add salt, pepper and your favourite herbs – optional.
Bring to a boil, reduce heat, cover and cook for another 6 minutes.