Lima Bean Stew

Lima Bean Stew


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Lima beans will become a favorite in this simple, creamy stew. Many often still stick to the “meat and potatoes” lifestyle. Change your paradigm and start thinking “beans and vegetables.” There are so many easy and delicious meals that combine beans and veggies. Globally, beans and vegetables are staples – so eat your way around the world from your very own kitchen.


  • 1 (8 oz.) can of lima beans, undrained or 1 cup dried lima beans, cooked
  • 2 cups low-sodium vegetable stock
  • 2 carrots, sliced
  • 2 onions, sliced
  • 2 tbsp minced parsley
  • 1 tsp peppercorns to taste
  • 2 tbsp whole-wheat flour
  • 2 cups soy or almond milk


  1. Empty beans and vegetable stock into a large pan.
  2. Add all other ingredients except the flour and milk and simmer for 1 hour or more until the beans are very soft.
  3. Make a paste of the flour and a little cold milk.
  4. Heat the rest of the milk to scalding, and stir in flour paste. Cook and stir until thick.
  5. Run the bean soup through a strainer or put it through a food processor and combine it with the milk mixture just before serving, adjusting seasoning to taste.