Back in December, in light of the chilly weather and my friend Virginia’s visit I cooked up some soups for those nights we wanted save a few bucks and eat in for dinner. One of those recipes was this Baby Lima Soup with Chipotle Broth from 101 Cookbooks.
Whereas I am so much more of a finished object oriented person with my crafts, I am much more of a a curious cook and tend to lend my attention to interesting combinations that let me enjoy the experience of new discoveries. This one caught my eye because I can’t remember the last time I had lima beans and the chipotle combo fasinated me.
The soup was very easy and produced exceptional results. I LOVE this soup and will make it again and again. There are some subtle difference in my version:
- I used 4 cups chicken broth and 6 cups water instead of all water
- I was cooking something else that required pancetta, so I cooked up an extra 2 oz and threw that into the soup
- I couldn’t find baby lima beans at the local supermarket so I just used regular size limas. According to the Joy of Cooking, these are actually a different species from the larger ones…go figure. Well, mine tasted good nonetheless.
- My broth is not as…well…brothy. Probably due to the larger beans, but it definitely gave it a hardy feeling.
- As suggested, be mindful of how much chipotle you add to this. I put the recommended amount and it has quite a nice bite, but if you heat sensitive take it slow as the flavor and heat develops over time.
- Definitely use the whole head of garlic. I love this idea and it really infused the broth and brought it to a new depth.
- This soup freezes well. The soup pictured above is post freezing and was eaten today with Trader Joe’s mini Chicken Tacos 🙂
I highly recommend this soup even if you have that childhood memory of lima bean phobia…I bet you will have a new view of this unloved bean after tasting this.