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50 Simple Soups for the Slow Cooker
by Lynn Alley

Here is a lima bean soup with an Indian twist to it. This combination of rice and limas provides a source of complete protein and is easy to make. In case you hadn't noticed, I love to juxtapose the textures, colors, and flavors of cooked ingredients with raw. Doing so makes for a more interesting dish. It makes me feel as if I am getting something that is nourishing (because it is hot) and very healthful and exciting (the raw, crunchy stuff).
Serves 4 to 6


    • 2 tablespoons ghee or butter
    • 1/2 medium onion, chopped
    • 1 cup dried lima beans
    • 1/4 cup uncooked brown basmati rice
    • 1/2 teaspoon mustard seed
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground coriander seed
    • 1 cup sliced carrots
    • 6 cups water
    • 3 ounces fresh spinach
    • 1/4 cup chopped fresh dill
    • Salt
    • 1/4 cup Greek-style yogurt or sour cream


In a large saute pan, melt the ghee over medium heat and saute the onion for about 10 minutes, or until lightly browned.

Transfer the onion to a 7-quart slow cooker and add the beans, rice, mustard seed, turmeric, coriander, carrots, and water. Cover and cook on LOW for about 6 hours, or until the beans are tender.

Stir in the spinach and dill and add the salt to taste. Ladle the soup into bowls. Serve each with a dollop of yogurt.


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