LIMA BEAN SOUP

This comforting soup is old-fashioned country cooking. Miso gives this soup a pop of savory umami, a multicultural twist that replaces a smoky Southern ham hock. Served plain or topped with sauerkraut, it would be at home in Grandma’s kitchen. The flavor profile of the intensely vegetal beans is easily changed by tweaking the garnish; drizzled with olive oil and topped with fresh herbs, it has a completely different taste and feel.

1 pound large white lima beans, rinsed and picked

over

6 cups chicken or vegetable stock

2 onions, quartered

4 garlic cloves, trimmed and halved

1 tablespoon miso

Coarse salt and freshly ground black pepper Extra-virgin olive oil, red pepper flakes and/or

whole parsley leaves, for garnish (optional)

Pressure cooker method: Combine beans, stock, onions, garlic and miso in a pressure cooker. (Do not season with salt until the end of cooking.) Cook on bean setting, 30 minutes. Let steam escape. Taste and adjust for seasoning with salt and pepper. Serve plain or with desired garnishes.

Slow cooker method: Combine beans, stock, onions, garlic and miso in a slow cooker. Season with salt and pepper once the beans are just tender. Cook on low for 6 hours or high for 3 hours. Taste and adjust for seasoning with salt and pepper. Serve plain or with desired garnishes.

Stovetop method: Combine beans, stock, onions, garlic and miso in a heavy-duty pot. Bring to a boil over medium heat. Reduce heat to simmer. Season with salt and pepper once the beans are just tender. Cook on low, stirring occasionally, 1½ to 2 hours. Taste and adjust for seasoning with salt and pepper. Serve plain or with desired garnishes.

Serves 4 to 5.

Per serving, based on 4: 200 calories (percentage of calories from fat, 1), 16 grams protein, 33 grams carbohydrates, 9 grams fiber, trace total fat (trace saturated fat), no cholesterol, 788 milligrams sodium.

Lima Bean Soup.