Today’s Cooking & Eating Adventure
Just cooked a package of Rancho Gordo “Large White Lima Beans.” The best and only beans we eat. Lima beans have a creamy texture and savory flavor, and they taste more like fresh vegetables than other beans.
(See other lima bean recipes below, under Other Recipes and Information.)
We ate some beans right away with rice and spices. Started looking for a good Lima Bean soup and settled on a recipe called a Simple Vegan Creamy Garlic Butter Bean Soup, seen on the “Rabbit & Wolves” blog and developed by Lauren Boehme Hartmann and Julie Grace.
To see the entire recipe, go to – Simple Vegan Creamy Garlic Butter Bean Soup – Super fast and easy, garlicky, creamy butter bean noodle soup with baby kale. (see images to the right, top left pic)
Comment from their blog – This simple vegan creamy garlic butter bean soup is so good, you’ll dream about it. Or like me, you’ll eat a bowl and think, I’m super full. However, then you just keep thinking about how much you want another bowl. The noodles, the creaminess, the kale, those dang butter beans. It is just a big bowl of happiness. Plus, it only takes like 15 to 20 minutes to make!
My Impression
Made a few changes to this recipe to suit what was available in the kitchen—and the result was fantastic. Added one small potato, diced into tiny cubes, giving the soup more body and an extra layer of satisfaction. Used full-fat coconut milkinsteade of vegan heavy cream, simply because it was on hand.
As the soup simmered, the aroma of onions, garlic, and fresh herbs filled the air with warmth and comfort. The lima beans turned out creamy and hearty, providing a solid base for the dish. The vegetables held their shape well, contributing a firm, slightly crunchy texture that nicely contrasted with the smoothness of the beans and the coconut milk.
The full-fat coconut milk brought all the flavors together beautifully. It added a velvety consistency and a hint of sweetness that worked wonderfully with the savory notes of herbs and garlic.
The end result was a comforting, flavorful soup—rich, balanced, and deeply satisfying. This version is definitely worth repeating.
Other Recipes and Information
Lima Bean Soup – This warm and comforting soup is the perfect one-pot dinner, packed with lima beans and potatoes as a starchy base, full of flavorful vegetable broth, and seasoned with dried herbs. The perfect hearty vegan soup to warm you up.
Autumn Lima Bean Stew – Creamy, tender, cooked-from-scratch lima beans are a real treat in this chunky vegan stew. Bursting with fall spices and rich tomato flavors, this dish is worthy of a vegan Thanksgiving spread but delicious anytime you’re craving a big bowl of warm, comforting goodness.
Big Bean Soup – Since we are lima bean fans, we couldn’t resist this interesting bean soup recipe that combines limas and sweet potatoes! The large limas add a surprise meaty feel, and the sweet potatoes add a good sweetness. The combination is fabulous! And beautiful. And, oh, those big beans!
Butter Bean Soup – On a chilly evening, there is nothing better than a piping hot bowl of Butter Bean Soup. This healthy vegan soup is nourishing and flavorful. With an array of colorful vegetables and fresh dill, this is an entree you can feel good about.
Recipes from Rancho Gordo – Large White Lima Beans