Lima Bean Soup

A thick, velvety vegetarian soup that gets its body from blended lima beans and carrots, with a savory punch from an unexpected amount of soy sauce and five full cups of sauteed mushrooms. It tastes way more complex than you’d expect from a bean soup.

The soy sauce is the ingredient that transforms this from bland bean puree into something deeply savory. Three-quarters of a cup sounds like a lot, but once blended into a full pot of soup, it creates an umami backbone that mushrooms alone can’t achieve. The sauteed green onions and mushrooms add earthy, aromatic layers that round out the flavor.

Using the bean and carrot cooking water in the soup is a smart, zero-waste move. That starchy liquid is packed with flavor and natural thickening power. It gives the blended soup a silky body without adding cream or flour.

Kitchen Tips

• Blend in batches and vent the blender lid slightly. Hot liquid expands and can blow the lid off if sealed tight.
• Saute the mushrooms until they release all their liquid and start to brown. Pale, wet mushrooms add water instead of flavor.
• Add the milk last and heat gently. Boiling milk in the soup can cause it to curdle or separate.
• Taste before serving and adjust the soy sauce. The saltiness varies by brand.

Variations

• Add a squeeze of lemon juice right before serving to brighten the earthy flavors.
• Stir in a spoonful of miso paste instead of some of the soy sauce for a more complex fermented flavor.
• Top with sauteed mushroom slices and a drizzle of olive oil for a more elegant presentation.