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Thick Lima Beans Soup
Healthy and nutritious Lima Bean Soup for your little one.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Deepika Haldankar
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1
cup
Lima Beans
(cooked)
-
1
Celery Stalk
(chopped)
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1
Carrot
(chopped)
-
1/2
Tomato
(chopped)
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4
cubes of
Frozen Acorn Squash
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1
Garlic Clove
(chopped)
-
1 1/2
cup
Water/Vegetable Broth/Vegetable Stock
-
1
tsp
Butter
-
A
dash of
Oregano
-
A
dash of
Cumin Powder
-
A
dash of
Black Pepper
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salt to taste
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Wash all the vegetables. Peel and cut the carrot into pieces. Cut tomato and celery stalk into pieces as well.
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In a pot add oil and heat it. Once heated well, add garlic clove and let it sizzle. It shouldn't burn.
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Then add chopped carrots, celery, acorn squash, and tomatoes. Cook till tomatoes get mushy.
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Add cooked lima beans and water/ vegetable stock to the pot. Cook until carrot and celery get tender.
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Add salt and spices as well.
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Once everything is cooked, turn off the heat and let it cool for few mins. Then run it through the food processor.
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Serve.
- I have used frozen baby lima beans and acorn squash in this recipe.
- Cooked lima beans can also be given as finger food to a toddler.
- Lima beans can be steamed or pressure cooked in advance.
- Grown-ups can adjust the spice level according to their taste.
- You can add more water while pureeing if the soup gets too thick.