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Dandelion-Lima-Bean Soup

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Technique: Boil Recipe
Difficulty: Easy

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  • A handful of dandelion greens (leaves from about four plants), roughly chopped
  • 3/4 cup - dry lima beans, soaked and sprouted, then cooked until tender
  • 1 medium yellow onion, chopped
  • 4 Cloves garlic, minced
  • 1 tbsp - ground black pepper
  • Salt to taste
  • 1 tbsp - Olive oil

How to Make

  • Heat the olive oil in a saucepan. Add the onions and garlic and stir over a medium-low flame until the onions are translucent.
  • Add some ground black pepper and salt. Stir in.
  • Now, add the dandelion greens and stir in. Let them cook a few minutes until quite tender. This won't take long.
  • Add the lima beans and some water, if the soup is too thick. Let the soup come to a boil, then lower the heat and let it simmer for another 10 minutes.
  • Turn off the heat. Once the soup is cool enough, puree in a blender or with a hand-blender.
  • Check seasoning and add more salt and pepper if needed. Drizzle in some extra-virgin olive oil or pistou.
  • Serve hot with rolls or any chunky bread.
  • Recipe Courtesy: Holy Cow Vegan