Baby Bok Choy Christmas Lima Bean Soup
This rich, savory Christmas Lima bean soup is perfect for a cool winter evening or an easy week night dinner. I think the broth has a beefy flavor (please keep in mind I haven’t had beef since I was five, so I really don’t know what that is), but it definitely highlights the dark, rich, umami flavor of the beans and mushrooms. Another huge plus to this recipe is its simplicity- it uses less just a few, including salt, oil and even water. To add to the blessings this soup brings, the washing dishes afterwards was minimal. Just a pot and a cutting board with a few bowls and utensils (sometimes I manage to use almost every tool, dish, pot and pan I the kitchen). As long as you have the time to let the beans soak, this soup will be a perfect, low stress, low effort way to end your day.
Skip the Post, Click for a Print-Friendly Recipe
All About Christmas Lima Beans
This soup is reliant on the large, meaty Christmas Lima beans. This particular bean came in a package of beans I had ordered from Rancho Gordo, an amazing company specializing in different varieties of heirloom beans. Before I start gushing, I need to make it clear that I am not being paid or sponsored in anyway for this review- I just really, truly and honestly LOVE their beans. You can’t compare Rancho Gordo’s heirloom beans to those you get in the supermarket- the supermarket varieties are tasteless and tiresome when compared to the rich and varied tastes and textures of the heirloom beans- some meaty, nutty, rich, creamy and each producing its own delicious broth. If you do end up ordering some beans, it’s worth it to buy a lot or order with a friend because shipping is free with more than $75 worth (and it’s shockingly easy to order that many).
These Lima beans are not what I think of when I think Lima bean. They are a dark purple, almost black, shattered with a radiating white. These beans are named for their place of cultivation, Lima, the current capital of Peru. While I have never been to Peru, the Andes mountains running along the Pacific Ocean have a special place in my heart- I grew up hearing stories of my newly married parents exploring the Inca ruins and hiking their roads. When I first met my boyfriend, we sat next to each other in a class on Andean pre-history, and bonded while learning about the Inca, Moche, Chavin and other ancient cultures. Maybe Peru is where my family finds romance.
Looking for Bean Recipes? Try one of these!
- Hibiscus Flower and White Bean Vegan Tostadas
- Spicy Jackfruit and Black Bean Stew with Bananas
- Giant Buffalo Beans- White Beans in Buffalo Sauce
- Spicy Black Bean Vegan Deli Slices
- Vegan Pane Cotto (AKA Bread and Bean Casserole)
- Wild Morel Mushrooms and Christmas Lima Beans
Bunashimeji Mushrooms
Another element to this soup is the mushroom. I used white beech or Bunashimeji mushrooms, which I highly recommend if you can find them. In the wild they grow on wood, and most often on beech trees. They can also be bought in stores like the ones I used in large clusters, and the entire mushroom should be eaten except for the dirty, fibrous parts at the very end which can be cut off. If you are unable to find them you could also try bunapi or shiitake or cremini, if you’re in a pinch.
Baby Bok Choy- Two Vegetables for the price of one!
I love using baby bok choy in this recipe, because you basically get two vegetables for the price of one. The green tips of the baby boy choy leaves are soft and delicate, and cook quickly like spinach. The stems are white and crunchy, giving the soup a satifying, celery-like vegetable to add to the soup’s textural variety. Pick firm, not wilted baby bok choy, with dark green tips and white stems. Separate the leaves, wash well, and separate the greens from the stalks. Cut the stalks down the length (like you could cut celery), and roll the greens together like a cigar, and slice thinly.
Making Christmas Lima Bean Soup with Baby Bok Choy
Cooking the beans is the time consuming element to this dish, although all you need to do is wait. Before you even begin to cook, allow the beans to soak for several hours- either overnight or while you’re gone at work. This makes them cook more quickly and also allows them to reach a softer, creamier point once they are done. I must admit, when I cooked my beans I lost track of time. I know they had cooked for at least 45 minutes, but it was probably more than an hour. Just make sure to keep on eye on them and note when they have gotten soft. Once they’ve softened, add the mushrooms and bok choy stems, cooking them for a few minutes until the stems have softened. Add the remaining ingredients, and serve for a brothy, comforting soup.
Baby Bok Choy Christmas Lima Bean Soup
Ingredients
- Olive oil, for cooking
- 1 onion, diced
- 3 cloves garlic, minced
- ½ a lb of Rancho Gordo Christmas Lima Beans
- 1 tsp. herbs de Provence
- 6 cups water
- 2-3 bay leaves
- 3.5 oz Bunashimeji (Beech) Mushrooms
- 5-6 baby bok choy (3-4 cups, chopped)
- 2 tsp. soy sauce
- 1 tsp. apple cider vinegar
- 2-3 scallions, chopped
- Salt and pepper, to taste
Instructions
- Put the lima beans in water to soak for 8 or more hours (e.g. overnight, or in the morning before work). Drain before cooking.
- Heat some oil in a large pot, and then add the onions and garlic. Sauté for a couple minutes, until fragrant, and add the Christmas lima beans and herbs de Provence, tossing in the oil until they’re all coated. Add the water and bay leaves, and bring to a boil, reducing to a simmer, until the beans are soft and cooked.
- While the beans cook, chop the baby bok choy by separating the stalks and the greens, and chopping them each into thin strips. Chop the bottoms off the bunashimeji mushrooms, and dice the scallions.
- Once the beans are cooked, add the bok choy stems (leave out the leaves for now) and mushrooms. Let simmer for another 5-10 minutes before adding the soy sauce, apple cider vinegar, and bok choy leaves. Cook for a minute or two to wilt the bok choy, season with salt and pepper to taste, and top with chopped scallions.
Click for a Print-Friendly Recipe
Let’s hear from you…
- Do you think this Christmas Lima bean soup is a winter soup, or is it better suited to a different season?
- What is your favorite Rancho Gordo or other heirloom bean?
- Does it count as making a soup when the beans basically make the broth for you?
Share your answers in the comments below!
Like Christmas Lima Bean Soup? Pin it!
After soaking the beans, do I drain that water and cook them in fresh water? Or do I cook them in the water that they were soaking in? Could I substitute regular white or brown or portobello mushrooms?
Hi Mary Ann,
I typically use fresh water after soaking my beans, although I’m not sure how much that matters. Feel free to substitute any mushrooms that you like, although it will change the character of the soup a little- the bunashimeji ones I used have a slightly nutty flavor, and a bit of a crunch to them.
I could not find the Bunashimeji mushrooms any where and so I ended up using white button mushrooms and the soup was DELICIOUS! My daughter thinks it is one of the best soups she has ever had. I love the different textures and tastes.
Thanks so much for the comment Ginny, so glad you and your daughter enjoyed! I think button mushrooms were a great alternative here.