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Dandelion Lima Bean Soup
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5 from 3 votes

Dandelion and Lima Bean Soup

A creamy, delicious lima bean soup
Course: Soup
Servings: 4


  • 1 bunch dandelion greens (leaves from about four plants), roughly chopped
  • ¾ cup lima beans , soaked and sprouted, then cooked until tender
  • 1 medium yellow onion , chopped
  • 4 cloves garlic , minced
  • 1 tablespoon ground black pepper
  • Salt to taste
  • 1 tablespoon extra virgin olive oil


  • 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.