Curried Lima Bean Soup
Lima beans are often called butter beans because of their soft buttery texture. They can be found in bulk at your local food co-op or health food store. Be sure to soak them in warm water for at least 12 hours, preferably 24 hours, to aid in digestibility. Feel free to add any vegetables to the soup in place of the yams and peas such as carrots, potatoes, kale, or zucchini.
Beans need to be soaked for 12 to 24 hours before cooking.
3 cups lima beans (soaked for 12 to 24 hours)
2 tablespoons coconut oil
1 large onions chopped
1 tablespoons curry powder
1 teaspoons ground cumin
1 teaspoons ground coriander
14 cups water
2 medium yams peeled and cut into cubes
3 cups frozen peas
3 teaspoons Herbamare (or sea salt)
freshly ground black pepper (to taste)