I’ve never cared for lima beans, but I haven’t had them for years and they weren’t the homemade variety, so imagine my surprise at this tasty bean soup.

The secret is in pureeing half the cooked beans in a blender and then pouring it back into the soup pot, which makes for a nice thick base.

1. In a large heavy soup pot, soak 1 cup of dried baby lima beans in cold water until their skins are wrinkled and most of the beans have split open, approximately 3-4 hours. Drain.

2. Place beans back into soup pot and add:

6 cups chicken broth (or 4 cups broth w/ 2 cups water)

1 leek, sliced with dark green stem discarded

3. Bring to a boil; reduce heat, cover and simmer until beans are tender – 1 to 1½ hours. Season to taste with salt and pepper.

4. Puree half the soup in a blender; pour back into soup pot. Keep hot until ready to serve.

5. Dish into individual bowls and top with sliced green onion and crumbled feta cheese (grated Parmesan is also good). Serves 2-3.