Moroccan Lima Bean Soup Recipe
Posted on 9th of September, 2013 by Lévana
Another delicious way to showcase our wonderful all-natural, all-vegetarian and inexpensive Moroccan soups. You’ll be happy to have preserved lemons on hand, they do wonders for bean and many other dishes. And if you don’t, settle today for lemon zest, and set aside just a few minutes to make a batch that will last you a good few months, and will enhance many delicious dishes.
I love to use large lima beans; they taste and look funky, and need minimal (sometimes no) soaking, and have a way of partially dissolving in the soup during cooking, making it all and once creamy and chunky, giving it its rustic look and hearty texture.
1/3 cup olive oil
2 large onions, quartered
6 ribs celery, peeled
8 large cloves garlic
3 quarts (12 cups) water
1 pound large lima beans, soaked 2 hours or overnight
4 cups canned crushed tomatoes
3 tablespoons paprika
1/2 teaspoon cayenne, or less to taste
Salt to taste
1 preserved lemon, peel only, thoroughly rinsed (settle for 2 tablespoons lemon zest)
1 small bunch cilantro, tough ends discarded
2 tablespoons ground cumin
Heat the oil in a wide heavy pot. In a food processor, coarsely grind the onions, celery and garlic. Add to the pot and sauté until translucent. Add the water, beans, tomatoes, paprika, cayenne and salt, and bring to a boil. Reduce to medium low and cook covered for about 2 hours or until the beans are very soft and start breaking up and dispersing in the liquid. Stir in the pickled lemon, parsley, cilantro and cumin, and cook another few minutes. Adjust the texture and seasonings.