Does anyone else get positively orgasmic to find that your local grocer carries baby lima beans in bulk, or is that just me?
Today I'm sharing one of my favorite recipes that makes use of these fabulous little legumes. This isn't one of my recipes, however. No, I have my pal Jo Stepaniak to thank for this. Jo is an absolute goddess in realm of compassionate cookery (and was the editor for my cookbook!). You can find this recipe in her cookbook Delicious Food for a Healthy Heart.
This recipe goes to prove two things:
- Vegan food doesn't have to be expensive. These ingredients are the cheapest of the cheap.
- Healthy whole foods can also be comfort foods. This chowder is not only ridiculously good for you, but it's also amazingly creamy and undeniably delicious.
Perfect for your upcoming Superbowl party, this chowder is guaranteed to feed all the hot jocks on your block. Come Sunday, I hope that while this soup is cooking you, like me, will don your favorite jersey, belt it, and then find some matching pumps and sequin beret. Now am I alone in these fashion choices?
Bean & Barley Chowder from Delicious Food for a Healthy Heart
Makes 8 cups
Barley is an excellent source of soluble fiber, and this thick and hearty soup is a scrumptious way to include more of it in your diet. The longer you cook the soup, the thicker, creamier, and richer tasting it becomes.
- 8 cups water or vegetable stock
- 1 cup dried baby lima beans, soaked for 8 to 12 hours in water to cover, then drained
- 1 cup chopped onions
- 1 cup chopped carrot
- 1/2 cup pearl barley
- 1 stalk celery, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon crushed garlic
- 1 teaspoon dried thyme
- Sea salt
- Freshly ground black pepper
Place water and beans in a large soup pot and bring to a boil over high heat. Add the onion, carrot, barley, celery, oil, garlic and thyme and stir to combine. Decrease the heat to medium, cover and simmer until the barley and beans are tender and the broth is rich and creamy, about 1 1/2 to 2 hours. Season with salt and pepper to taste. Serve hot.
Per cup: Calories 159, Protein 5 g, Fat 2 g, Carbohydrates 26 g