Broad Lima Bean Soup

Fix.and.Freeze.Foods's picture

Oct. 10, 2011


Vegetable oil 1 Tablespoon
Bacon rashers 1 , rinds removed and chopped
Onion 1 , peeled and chopped
Chicken stock 1/2 Pint
Broad beans 1 Pound , shelled
Salt To Taste
Freshly ground black pepper To Taste
For finishing
Cornflour 1 Teaspoon
Single cream 1/4 Pint
Lemon juice 1/2 Teaspoon



1) In a saucepan, heat oil and sauté onion and bacon for 5 minutes.

2) Add the stock and bring to a boil.

3) Stir in the beans and cook over low heat for 20 to 30 minutes or until tender.


4) Remove from heat and allow to cool.

5) In an electric blender place the bean mixture and process to a smooth puree.

6) Put the puree back in pan, and add seasoning and cook over low heat for 10 minute.

7) In a cup mix together cornflour and cream.

8) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup in a plastic container.

9) Seal, label, and freeze the container.


10) Stir in the cornflour mixture and bring to a boil.

11) Simmer for 3 minutes or until thickened, stirring continuously.

12) Stir in the lemon juice and serve hot garnished with chopped parsley if desired.

13) If using frozen soup, thaw at room temperature for 4 hours.

14) In a saucepan, pour the soup and reheat gently on top of stove, add cornflour mixture and cream, stirring occasionally.

15) Serve as mentioned in step 11.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 244Calories from Fat 105

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 224 mg9.33%

Total Carbohydrates 28 g9.3%

Dietary Fiber %

Sugars 2 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet