As much as we hate to admit it, summer is beginning to fade. The days are still hot and the nights are beginning to cool. To ease us into the transition from the heat of summer to the comforting cool of fall we’ve got a fantastic autumn recipe for Lima Bean Soup. if you’re growing your own they’re just starting to dry on the vine or they’re available all year round at the market.

We love this recipe (and all soups, for that matter) because everything is to taste so you can make it however you like!

Lima Bean Soup

Ingredients

Vegetable Oil

Onions, diced

Carrots, diced

Celery, diced

Potatoes, died

Ham, diced

Thyme, Basil, Bay Leaf

Whole Baby Lima Beans

Water/Chicken Stock/Chicken Base

Garlic

Corn Starch (if the broth needs thickening)

Saute onions, carrots, and celery until onions are translucent. Add spices, chicken stock, lima beans and bring to a boil. Reduce and let simmer for 1 hour. Add potatoes and ham. Simmer until potatoes are tender. Add salt and pepper to taste.

Serve!

Here’s a few more autumn soup recipes to take advantage of those delicious fall vegetables:

http://www.seriouseats.com/recipes/2009/02/dinner-tonight-white-bean-and-tarragon-soup-recipe.html

http://www.thekitchn.com/end-of-summer-recipe-three-che-154226

http://www.huffingtonpost.com/find-eat-drink/chefs-end-of-summer-recipes_b_708361.html#s130877&title=Crispy_Pork_Belly

http://smittenkitchen.com/blog/2012/08/pink-lemonade-bars/#more-8825

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