Sopa de Habas + VIDEO
Sopa de Habas, or Mexican Lima Bean Soup, is a thick, creamy, and tasty dish. A big bowl of this yummy soup will warm you up any day of the week.
Servings: 4 people
- 1 16-ounce Lima Beans package
- 12 cups water divided
- 2 tbsp olive oil
- 2 tomatoes diced
- ¼ onion diced
- 1 garlic clove finely minced
- 1 jalapeño finely diced
- 1 cube chicken bouillon (or 1 tbsp salt)
Rinse the lima beans.
In a large container, add the lima beans and cover with water.
About 4 cups water.
Let sit overnight. Or minimum 8 hours.
Drain and rinse the lima beans again.
Place the lima beans in a large stock pot.
Add 7 cups of water.
Cover and cook for 40-60 minutes, or until the lima beans are tender.
Meanwhile, heat olive oil in a skillet.
Add the tomato, onion, garlic, and jalapeño to the skillet.
Cook for 3-5 minutes.
Add 1 cup of water to the skillet.
Gently scrape the bottom of the pan to remove the bits of tomato.
Check the lima beans.
If the lima beans are mushy, you’re ready for the next step.
Add the tomato mixture and chicken bouillon to the lima beans pot.
Stir and cover.
Cook for 20 minutes.
Serve and enjoy!
If they were not soaked overnight, they might need longer to cook. Up to an hour.
Vegan option: Swap the chicken bouillon and 1 cup of water for 1 cup of vegetable broth.
To Make This a Heartier Dish: Add vegetables like green beans, squash, carrots.
Calories: 325kcal | Carbohydrates: 15g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 1120mg | Potassium: 623mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2200IU | Vitamin C: 53mg | Calcium: 115mg | Iron: 1mg