Lima beans are delicious and nutritious. This recipe pairs these happy little legumes with turnips, potatoes, kale, and carrots in an aromatic broth. Most of the measurements are estimates and you can use more or less of an ingredient without fear – for example, you can use more broth & make this a soup!. I used some herbs that I harvested from my garden this fall and put in the freezer, but fresh or dried herbs would work fine as well. The fennel root is optional – it was something I had in the freezer and needed to use up.
Ingredients
4 tablespoons tomato paste
16 ounces water or vegetable broth
1 onion, diced
3-4 cloves garlic, minced
2 small purple-top turnips, diced
2 large carrots, diced
1 small bunch kale (about 4-5 stalks)
1 cup diced potato (about 2 small)
1 cup diced fennel root
1 16 oz bag frozen lima beans
sage – 2 large fresh (frozen) leaves, chopped or teaspoon dried
tarragon – 1 tablespoon fresh (frozen) or 1 teaspoon dried
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon black pepper
Method
Combine all ingredients in a large stock pot. Bring to a slow boil, reduce heat, then simmer, covered, for about half an hour or until the vegetables are done.