Servings: Multiple
Ingredients:
- 1 cup Dry lima beans
- 1/2 tsp Sea salt (for cooking beans)
- 1 Whole bay leaf
- 5 cups Water
- 1 Tbsp Olive oil
- 1 Medium onion, finely chopped
- 2 Garlic cloves, sliced
- 1/2 tsp Ground cumin
- 3/4 tsp Smoked paprika
- 1/2 tsp Coriander powder
- 3/4 tsp Salt (for soup)
- 1 cup Carrots, chopped
- 1 cup Zucchini, chopped
- 1 cup Roma tomatoes, chopped
- 1 Bunch fresh spinach (about 6 cups)
- 1/4 tsp Freshly ground pepper
- Cayenne chili to taste (optional)
For Garlic Oil (Optional):
- 1 clove Garlic, smashed
- 3 Tbsp Olive oil
- A touch of salt
Instructions:
1. Cook Lima Beans:
- In a pressure cooker, combine lima beans, sea salt, bay leaf, and 5 cups of water.
- Cook on high heat for 12 minutes. Then release pressure and strain the beans, reserving the cooking liquid.
2. Sauté Onions and Garlic:
- Heat olive oil in a medium-sized pot over medium heat.
- Add chopped onion and sauté until slightly brown.
- Stir in sliced garlic.
3. Add Spices:
- Add cumin, smoked paprika, coriander powder, and 3/4 tsp of salt. Sauté for about 10 seconds.
4. Combine Beans and Vegetables:
- Add chopped carrots and strained beans to the pot. Sauté for 2 minutes.
- Pour in the reserved bean cooking liquid.
- Add chopped zucchini and cook for an additional 2 minutes.
5. Final Touches:
- Stir in chopped spinach and tomatoes.
- Season with freshly ground pepper and cayenne chili to taste.
6. Garlic Oil (Optional):
- In a small bowl, combine smashed garlic clove with 3 tbsp of olive oil and a touch of salt.
- Let it sit for a while to infuse the flavors.
7. Serve:
- Ladle the soup into bowls.
- Optionally, drizzle a small amount of garlic oil on top of each serving for added flavor.
Enjoy!
