Lima Bean Soup with Greens & Bacon

Welcome the fall weather with this transitional soup! Creamy, late summer Limas pair well with savory bacon and earthy greens.

• Sarah Golibart Gorman

Ingredients

• Package of bacon*

• 2 stalks celery, diced

• 1 yellow onion*, diced

• 2 carrots*, diced into half moons

• 1 tablespoon salt

• 3 cloves garlic*, minced

• 1 bag of fresh lima beans*

• Herb* of your choice (I used thyme, but rosemary or basil would work well too)

• 1 bunch of cooking greens* (kale, collards, chard, or spinach)

• Juice of half a lemon

• 6 cups water

  *These ingredients can be found at the Harrisonburg Farmers Market

Method

1. While bacon is still cold, slice into 2 inch strips. It gets harder to slice when it’s warm. You can pop it into the freezer for 30 minutes to make cutting easier. You can also use scissors.

2. Add bacon to your soup pot or dutch oven and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.

3. Add celery, carrots, onion, and salt. Saute for 5 minutes. Add garlic and cook until fragrant.

4. Add limas, herbs, bacon, and 6 cups of water and bring to a boil. Cook for 30 minutes, or until your limas reach the desired softness.

5. Once the limas are ready, stir in the greens and add lemon juice. Enjoy!