Lima Bean and Porcini Soup
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large celery stalk, finely chopped
- 1large carrot, unpeeled, finely chopped
- 1large onion, finely chopped
- 3garlic cloves, finely chopped
- 2tablespoons extra virgin olive oil
- Salt to taste
- ½pound dried lima beans, soaked overnight and drained
- ½cup pearl barley
- 1pound meaty lamb neck or beef shin bones
- ¾ounce dried porcini mushrooms
- 4thyme sprigs
- 1bay leaf
- Freshly ground black pepper to taste
- 1tablespoon minced shallot
- 1tablespoon chopped parsley
Nutritional analysis per serving (8 servings)
323 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 18 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a soup pot, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Add lima beans, barley, 8 cups water, bones, porcini, thyme and bay leaf, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until beans are tender, about 1½ hours.
- Step 2
Discard thyme sprigs and bay leaf. Remove bones, remove meat from bones, chop meat and return meat to soup. Taste and add salt if needed. Ladle soup into bowls and season with pepper. Garnish with shallot and parsley, and serve.
Private Notes
Comments
The beans, bones and barley will throw some scum so it's helpful to add those, bring to the boil and skim before adding the herbs and mushrooms.
Delicious. Made it vegan. Added some fresh mushrooms and scallions and Trader Joe’s umami powder. Finished w drops of sherry vinegar.
I look forward to making this soup every year, and I have made it numerous times, as my supermarket always seems to have lamb and beef bones on clearance. I used pinto beans today, as that was what I had on hand, and I always use leftover broth from cooking usually dried chickpeas, flavored only with bay leaves, instead of water to add depth of flavor and nutrition. Do try to use porcini mushrooms if you can find them, as they add a lovely smokiness. Wonderful to smell them simmering.
Tasty soup. I used a combo of lima and navy beans (the limas were very old and took a very, very long time to soften); added mushrooms stems to the veggies; a bison bone stock that I had precooked and skimmed; and a TBSP of beef-flavored Better than Bouillon. Next time I would soak the dried mushrooms, chop the mushrooms, and add the strained broth.
Made this vegetarian by omitting lamb and doubling limas. Also subbed wild rice for barley. Delicious.
I felt this came out a little on the bland side. Using beef bones I still needed to add tons of salt and pepper until it seemed edible. Timing it seemed tricky and I wound up with overcooked barley and undercooked beans. Next time I'd start boiling the beans maybe an hour ahead of time.
Advertisement