Corn, Lima Bean and Basil Soup
4 Tbsp. vegetable oil
2 cups yellow onion, diced
1 Tbsp. fresh garlic, minced
2 cups dried lima beans
8 cups vegetable stock
2 15-oz. cans corn
4 Tbsp. fresh basil, minced
1 tsp. salt
1/2 tsp. black pepper

Heat vegetable oil in a large soup pot over medium heat. Add onion and sauté for 10 minutes, stirring occasionally. Add garlic and sauté for 2 minutes, stirring constantly. Add lima beans and vegetable stock. Simmer for 1 hour. In a blender or food processor, puree 1 can corn with its juice until smooth and add to soup. Drain juice from remaining can of corn and add corn to soup. Add basil, salt and pepper and simmer for 10 minutes, stirring occasionally. Yields: 8 cups.
—Eastside Cafe