Serving Size: 8

2 cups dried lima beans
8 cups cold water
1 large onion — roughly chopped
1 carrot — peeled and quartered
2 cloves garlic — crushed
1 vegetable bouillon cube
1 medium onion — finely diced
2 teaspoons kosher salt

Soak lima beans in cold water overnight. Drain the lima beans and rinse several times to loosen shells. Place in crockpot with water, chopped onion, carrot, bouillon and garlic. Cover and cook on Low 18-24 hours, until beans are very tender. Remove cover and turn off heat to cool a little.

In the meantime, heat a non-stick skillet and sauté the finely diced onion until browned. Ladle a small bit of soup at a time into a blender or food processor until all soup is pureed. Return to crockpot and stir in browned onions. Season with salt and pepper to taste. Freezes well.

From the Vegan_Crockpot_Cooking list

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