Sweet Potato Lima Bean Soup
  1. Soak lima beans for 4 hours. Drain water and rinse.
  2. Put coconut oil in a large soup pot.
  3. On medium heat, toss in garlic and onion. Let cook for a few minutes.
  4. Pour in broth.
  5. Toss in sweet potatoes, lima beans, carrots, celery, bay leaves, salt and kombu (optional). Let boil and then cook on medium heat for about 40 minutes.
  6. Toss in corn and zucchini.
  7. Let cook for another 20-30 minutes. The longer it cooks, the more it turns from a chunky soup to a creamy soup because the sweet potato starts to melt into the broth. Feel free to cook to your desired texture.
  8. Shut off stove. Rinse pearled couscous. Toss in pot. Mix. Cover soup and let sit for 20 minutes or until ready to serve.
  9. If you want to eat immediately, toss in pearled couscous 10-12 minutes before shutting off stove.
Recipe Notes

Use organic ingredients if possible. To make gluten free, just omit the pearled couscous. It will taste great without it. A small piece of kombu goes well in soup, if you have it. Great for sea minerals and to help in digesting the beans. If using canned corn, please use a BPA-free can and try for no-salt added. If there is salt, adjust the salt you add to the soup. By Tracy Posillico

Sweet Potato Lima Bean Soup