Creamy Lima Bean Soup With Cauliflower And Bok Choi Recipes

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LIMA BEAN SOUP



Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

Steps:

  • In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP



Slow-Cooker Cauliflower, Potato and White Bean Soup image

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 8h25m

Yield 6 servings

Number Of Ingredients 16

1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
1 pound cauliflower, chopped into large bite-sized florets and stems
2 (15-ounce) cans cannellini beans, drained
1/2 yellow onion, minced
3 garlic cloves, smashed and minced
3 1/2 cups vegetable stock
3 tablespoons unsalted butter
2 tablespoons dry white wine
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Coarse kosher salt and black pepper
1 teaspoon lemon juice (about 1/4 lemon)
8 ounces sour cream (1 cup), at room temperature
1/2 cup chopped chives (about 1 small bunch)
Potato chips, preferably sour cream and onion, for topping
Shredded Cheddar, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
  • Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

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