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.
Preparation Note
Beans need to be soaked for 12 to 24 hours before cooking.
Ingredients
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)
Garnish
chopped
cilantro
