Ingredients
1 lb lima beans, or butter beans, frozen or canned, drained if using canned and thawed if using frozen
5½ oz yellow onions, chopped
4 cloves garlic, minced
4 cups vegetable broth
¼ cup processed cheese, grated
3 tbsp tomato paste, chopped
2 tbsp cilantro, fresh, chopped
1¼ tbsp olive oil
salt and ground black pepper, to taste
parsley, chopped
Preparation
Heat up your oil in a soup pot. Add onions and garlic. Saute until translucent.
Add tomato paste and roast briefly.
Add beans and broth. Cover and bring soup to a simmer. Continue simmering for 8 to 10 minutes.
Add the cheese and cilantro. Stir to combine.
Season to taste with salt and pepper. Adjust accordingly.
Garnish with parsley and serve immediately.
