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
Calories: 325kcal
Ingredients
- 1 16-ounce Lima Beans package
- 12 cups water divided
- 2 tablespoon olive oil
- 2 tomatoes diced
- ¼ onion diced
- 1 garlic clove finely minced
- 1 jalapeño finely diced
- 1 cube chicken bouillon (or 1 tablespoon salt)
Instructions
- 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!
Video
Notes
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.
Nutrition
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