Fresh dill accents the rich taste and buttery texture of slow cooked lima beans in this hearty soup.
- 472g dried lima beans, presoaked, rinsed, and drained
- 15 cm piece Clearspring Kombu, wiped clean
- 1 bay leaf
- 3 and 1/2 pints water
- 2 medium carrots, cut into 1/2-inch slices
- 2 medium onions, coarsely chopped
- 1 medium stalk celery, cut into 1cm slices
- 1/2 tsp vegetable salt, or to taste
- 118g corn kernels
- 3 tbsp Clearspring Sweet White Miso
- 60 g fresh dill
- Bring the beans, kombu, bay leaf, and water to the boil in a large pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes, or until the beans are soft. Remove the kombu, cut into 0.5cm squares, and return to the soup.
- Add the carrots, onions, celery and vegetable salt, and simmer for another 20 minutes. Add the corn and simmer 2 or 3 minutes more.
- Place the miso in a small bowl, add a ladle of the soup, and stir to dilute. Stir the diluted miso and dill into the pot.
- Remove the pot from the heat, cover, and let stand 5 minutes before serving.
- Substitute 2 tbsp fresh rosemary leaves for the dill.
- Adapt this recipe to include other bean and herb varieties. Let your taste, imagination, and the availability of ingredients be your guide.
*Note from Clearspring: during the cooking session, we replaced the Lima Beans by Flageolet Beans, as we could not find any in shops, and it worked really well!
Recipe taken from Greens and Grains on the Deep Blue Sea Cookbook, courtesy of Sandy Pukel and Mark Hanna.