This hearty chowder gets its creamy texture from tender large lima beans, simmered low and slow with potato and cabbage. It's a comforting, from-scratch soup that's worth the wait.
Ingredients
- 1/2 cups large lima beans, soaked overnight in 4 cups water (keep soak water)
- 1 onion
- 2 Tbsp olive oil or grapeseed oil
- 3 bay leaves
- 2 cups water
- 1 medium potato, small chunks
- 3 cups shredded cabbage
- 3/4 tsp unrefined sea salt
- 1/2 tsp black pepper
- 1/2 tsp basil
Method
- In a large pot, sauté onion and bay leaves in oil for about 5 minutes.
- Pour beans you soaked overnight into the pot along with the soak water. Add another 2 cups of water.
- Bring to a rolling boil, cover, and let cook at a hard boil for another 30 minutes.
- Add potato, cabbage, salt, pepper, and basil. Cook for another 30 minutes OR until beans and potatoes are completely tender.
Makes 4 to 5 bowls. If you are a garlic lover, you can also put in 1/2 tsp garlic powder while cooking.
