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Thick Lima Beans Soup

Healthy and nutritious Lima Bean Soup for your little one.
Course Dinner, Lunch, Soup
Cuisine Grown-Ups, Kids, Toddler Food
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Deepika Haldankar

You Need:

  • 1 cup Lima Beans (cooked)
  • 1 Celery Stalk (chopped)
  • 1 Carrot (chopped)
  • 1/2 Tomato (chopped)
  • 4 cubes of Frozen Acorn Squash
  • 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
  • salt to taste

How To Make It:

  1. Wash all the vegetables. Peel and cut the carrot into pieces. Cut tomato and celery stalk into pieces as well.
  2. In a pot add oil and heat it. Once heated well, add garlic clove and let it sizzle. It shouldn't burn.
  3. Then add chopped carrots, celery, acorn squash, and tomatoes. Cook till tomatoes get mushy.
  4. Add cooked lima beans and water/ vegetable stock to the pot. Cook until carrot and celery get tender.
  5. Add salt and spices as well.
  6. Once everything is cooked, turn off the heat and let it cool for few mins. Then run it through the food processor.
  7. Serve.

Recipe Notes

  • 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.