• 1 pound lima beans, rinsed and soaked for at least one hour
  • 1 large red or yellow bell pepper, diced
  • 1 large diced onion
  • 4 cups vegetable broth (vegetable boullion cubes work well)
  • 3 tablespoon white flour
  • 1-2 tablespoon olive oil
  • 2-4 minced garlic cloves (depending on your taste for garlic)
  • salt, pepper, bay leaves


In a soup pot, heat the olive oil until hot; add the flour and stir until the mixture turns light brown. Add the onions, garlic, and peppers and stir until mixture is lightly coated. Add the lima beans and vegetable broth. Bring to a simmer and add bay leaves. Cook until lima beans are tender–add salt and pepper to taste and serve on top of rice. Reheats well and almost tastes better the next day.

Serves: 6.