Recipe: Kale and Lima Bean Soup

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Kale and Lima Bean Soup makes a hearty meal.

From the Vitality Food Feature: Kale Cuisine

This is so good and so easy to make. (Makes 8 servings – enough to fill a large tureen. Leftover soup can be stored in the fridge.)


  • 1½ cups large lima beans, washed
  • 6 – 9 cups vegetable broth or water
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 cups kale, chopped
  • Sea salt and pepper

Put lima beans into a soup pot. Add 6 cups of the vegetable broth, plus garlic, celery, onion, carrots, and kale.Add sea salt and pepper to taste. Simmer for 2 to 3 hours, or until beans are tender.Add 2 to 3 cups more of stock or water as needed (the beans will absorb liquid upon cooking).A couple drops of chilli oil can be added to the bowl upon serving, to add some spicy heat for cold spring days.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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