Spring Lima Bean Soup With Crispy Bacon Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
• STEP 2.Add the onion, carrot, and celery to the pot and cook until softened, about 5 minutes.
• STEP 3.Add the garlic, thyme, and bay leaf to the pot and cook for an additional minute.
• STEP 4.Add the lima beans, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are tender.
• STEP 5.Remove the bay leaf from the pot and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
• STEP 6.Season the soup with salt and pepper to taste. Serve hot, topped with the crispy bacon.
• STEP 7.Optional: Garnish with fresh herbs, such as parsley or chives, for added freshness and flavor.

Cooking Tips

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• If you prefer a chunkier soup, you can skip the pureeing step and leave the soup as is.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• Serve the soup as a main course with crusty bread on the side, or as a starter for a larger meal.