Lima Bean and Dandelion Soup

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Prep time: 10 minutes
Cook time: 1 hr 20 minutes
Total time : 1 hr 30 minutes
Servings: 4

Ingredients:

  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup dried lima beans, soaked overnight and rinsed*
  • 6 cups water
  • 3 medium tomatoes, chopped large
  • 1 large zucchini, chopped
  • 2 cups dandelion greens, chopped to 1 inch
  • 1 sprig fresh rosemary
  • Sea salt and pepper to taste
  • Zest of one lemon
    *Once soaked, the beans can double in volume - use the total amount

Instructions:

  1. Heat a heavy soup pot over a medium heat.
  2. Add carrots, celery, and onions. Cook for about 5 minutes stirring, adding 1-2 tablespoons of water if needed to keep from sticking. No oil is needed.
  3. Add in garlic and cook for about 2 minutes, stirring occasionally.
  4. Add water and pre-soaked lima beans. Bring to a boil. Lower heat to simmer and cook for about 30 minutes.
  5. Add tomatoes, zucchini, dandelion greens, salt, pepper, and rosemary. Simmer for 30 – 45 minutes. Check beans for tenderness and cook longer if needed.
  6. Serve garnished with lemon zest.

Chef’s note: To replace dried beans with canned, skip boiling and reduce total cook time to 45 minutes. Fresh tomatoes can be replaced with a can of diced tomatoes, and other fresh or frozen vegetables can be added depending on what you have on hand.