Slow-Cooker Peruvian Lima Bean Soup

Taranta Restaurant in Boston’s North End is unique. It serves a combination of Italian and Peruvian cuisine following the ethnicity of chef/owner Jose Duarte.

Here’s a recipe I got when I was shooting Dorm Room Chef videos for the Boston Globe. It’s delicious and very healthy.

Watch the video to get the recipe. It’s only 2 1/2 minutes long and the recipe is pretty easy to make. I also wrote the recipe below.

I’ve made it dozens of times and plan to make it again soon, now that the weather in this part of the country is getting colder.

Giant Peruvian Lima Bean Soup From Taranta Restaurant

October 19, 2015
: About 6 servings
: 10 min
: 6 hr
: Easy


  • Giant Peruvian lima beans (About 1 1/2 cups). I couldn’t find anything labeled “Peruvian lima beans” at the supermarket so I just bought the largest ones there.
  • Water (About 1 1/2 cups)
  • Chicken stock (About 3 or 4 cups)
  • Garlic, chopped (A few cloves)
  • Celery, chopped (About 1/2 cup)
  • Carrots, chopped (About 1/2 cup)
  • Potato, diced (About 1/2 cup)
  • Extra-virgin olive oil (3 or 4 tablespoons)
  • Egg (1 large egg per serving)
  • Salt and pepper to taste
  • Step 1 Add the lima beans, the water, and enough chicken stock to completely cover the beans (about 1 1/2 cups) to a crockpot and cook for about 6 hours.
  • Step 2 Add a tablespoon of olive oil to a pan over medium heat. Add the celery, garlic, carrots, and potatoes and cook until tender (about 3-5 minutes).
  • Step 3 Add the lima beans and the remaining chicken stock to this pot and cook until nearly boiling.
  • Step 4 Add one egg at a time and stir gently to cook the egg. Add salt and pepper to taste.
  • Step 5 Serve each portion of soup with one egg. Pour a little olive oil over the top of each serving too.



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