Yes, that is what I said …
Bacon, Lima Bean and Tomato Soup!
Creamy thick flavor with a little bite that is a perfect base for something wonderful to enjoy, if you can’t have dairy or potatoes.
The combination of the buttery Lima bean with the tomato, salty bacon, clean bite of chives and the flavorful slight kick of the Aji Amarillo! I can’t wait for you to make and taste this one!
I know I said this before but I am so surprised as to how much I truly love Lima bean flour! I wanted to make something easy that didn’t take a ton of hot work or kitchen time. After all it is Summer everywhere but the Pacific Northwest so lucky for us … this soup is awesome served hot or chilled!
bacon, cooked and chopped
Aji Amarillo and Limo pastes
In a medium sauce pan add Lima bean flour, water, vegetable broth, olive oil, sea salt, dried Aji Amarillo and garlic. Mix well and heat over medium heat, stir frequently 20 -25 minutes. Turn off heat and let cool slightly. If you are going to serve hot soup, put it into a bowl and top with chopped bacon, tomatoes, chives, red onion and Aji Amarillo. If your guests want a little more kick, keep the Aji Amarillo and Aji Limo out and let them add more! (Aji Amarillo is a 6. Aji Limo is a little bit hotter 8 out of 10) They work beautifully in color, bright red and yellow, together and in flavors!
Think of the base of this soup as a canvas and add other favorite toppings. It is the perfect creamy base to enjoy with crabmeat, scallops and your favorite veggies for a chowder without potatoes or dairy!
Use a Vegan bacon in place of real bacon to make this Vegan!
Tip – If you are going to serve the soup cold, use a chilled glass or metal bowl. Put the red onion and other toppings in a bowl of ice water while preparing the soup. A squeeze of lime is also very refreshing as well.
Stay cool … or warm … wherever you are!