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CREAMY LARGE WHITE LIMA BEAN SLOW COOKER SOUP

CREAMY LARGE WHITE LIMA BEAN SLOW COOKER SOUP

Hi Friends! Welcome back to Healthy Grocery Girl! Today I’m sharing how to make a Creamy White Lima Bean Tortilla Slow Cooker Soup!

I eat a mostly plant-based diet and beans are a daily staple as a source of protein, nutrient dense and budget-friendly. Today we’ve partnered with the California Dry Bean Growers Association to feature Large White Lima Beans in a quick, healthy and tasty recipe.

It’s always fun to learn something new and I recently discovered that lima beans and butterbeans are the same thing! Dried white lima beans also known as butterbeans are a versatile, delicious bean and easy to cook. The majority, about 95%, of all lima beans are grown in Northern California and by eating dried white lima beans you’re supporting California family farms! 

CREAMY LARGE WHITE LIMA BEAN SLOW COOKER SOUP
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SOUP INGREDIENTS
  1. 2 tablespoons coconut oil
  2. 1⁄2 white onion, diced
  3. 1 cup tortilla strips
  4. 1 green bell pepper, diced
  5. 1 red bell pepper, diced
  6. 2 teaspoons paprika
  7. 2 teaspoons sea salt
  8. 1 teaspoon chili powder
  9. 1 teaspoon cumin
  10. 1 (15-ounce) can of coconut milk
  11. 4 cups of vegetable stock (or stock of choice)
  12. 1 cup corn
  13. 2 cups of dried Large White Lima Beans
TOPPINGS
  1. Fresh cilantro
  2. A squeeze of lime-juice Crispy Tortilla Strips
  3. If available and in season, slices of fresh avocado
  4. Optional topping is to add corn, cooked large white lima beans and bell pepper
Instructions
  1. To start you’ll want to use fresh dried beans, so always check the expiration date!
  2. To prep the beans, sort and soak beans.
  3. Add 2 cups of beans into a pot or bowl with 6 cups of water.
  4. Soak at room temperature for six to eight hours (for example overnight) and add more water if the level gets low.
  5. Drain and rinse before cooking and discard the water the beans have soaked in.
  6. When it’s time to make your soup you’ll want to wash and dice your veggies.
  7. Then add all the ingredients into your slow cooker and cook on high for 3 to 4 hours.
  8. Using a handheld immersion blender or traditional blender, blend the soup partially, so that it’s creamy but there is still some texture from the whole ingredients.
  9. Serve and add toppings and then enjoy! I love to keep this soup stored in glass mason jars in the fridge and consume within 5 – 7 days.
  10. To make the crispy tortilla strips I simply slice organic tortillas into thin strips. You can use any tortillas you prefer such as organic corn tortillas or a gluten-free cassava or brown rice tortilla. I place the strips on a baking sheet and drizzle with a little bit of coconut oil and a pinch of sea salt. Then I roast in the oven at 375 degrees Fahrenheit for just 3 – 5 minutes until crispy. Watch the tortilla strips so they do no burn!
Healthy Grocery Girl https://www.healthygrocerygirl.com/
 

 

Thank you to the California Dry Bean Growers Association for sponsoring this video!

Megan

Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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