1 large leek or 2 medium leeks, cleaned and sliced
1 Tbsp olive oil
8 cloves of garlic, minced
4 cups (24oz.) frozen lima beans
5 cups vegetable broth
1 tsp salt
fresh cracked black pepper to taste
2 tsp lemon juice
- Saute sliced leeks in olive oil until soft and tender, about 10 minutes. Add garlic and saute for another three minutes.
- Simmer: Add lima beans, broth, salt, and pepper. Bring to a boil and then reduce to a simmer for 45 minutes-1 hour.
- Blend: Use an immersion blender to puree the soup. (or transfer to a blender or food processor).
- Add Lemon: Add lemon juice and stir until combined.
- Category: Lunch
- Method: Stovetop
- Cuisine: North American
Keywords: leek and lima bean soup, lima beans, leeks, vegan leek soup, vegetarian soups, soup, soup recipe, winter soups