How to make vegan lima bean soup

This herby bean soup is easy and filling, perfect for a quick weeknight dinner paired with buttered bread.

olive oil




lima beans

carrot, celery, onion

Heat the oil in a pot over medium heat. Add the vegetables.

Cook for about 10 minutes, until tender.

Add the herbs, salt and pepper. Cook for 2-3 minutes.

Add the garlic and cook for 20 seconds, until fragrant.

Add the lima beans and potatoes. Stir.

Add the broth, cover with a lid and simmer until the potatoes are tender, about 15 minutes.

Serve the soup with pepper on top, and buttered bread for dipping.

For another super easy dinner, try these vegan buttered noodles. They're buttery, garlicky, and super quick to make.

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