Ingredients:

• 1(8 oz.) can of lima beans, undrained or 1 cup dried lima bean, cooked
• 2 cups low-sodium vegetable stock
• 2 carrots, sliced
• 2 onions, sliced
• 2 tbs peppercorns to taste
• 2 tbsp whole-wheat flour
• 2 cups soy or almond milk

Directions:

• Empty beans and vegetable stock into a large pan.
• Add all other ingredients except the flour and milk and simmer for 1 hour or more until the beans are very soft.
• Make a paste of the flour and a little cold milk.
• Heat the rest of the milk to scalding, and stir in flour paste. Cook and stir until thick.
• Run the bean soup through a strainer or put it through a food processor and combine it with the milk mixture just before serving, adjusting seasoning to taste.

Recipe by Blue Zones.