"Two of the most common ingredients used to thicken homemade soups are flour and cornstarch. If you're making broccoli cheddar soup and don't have flour (or want to avoid a floury taste in your soup), there is a protein-rich alternative. Lima beans, also called butter beans, can thicken the soup broth while adding a subtle herby, buttery flavor and a helpful protein boost."
"Start by removing about ½ cup of the soup broth from the pot, taking care not to get any pieces of broccoli. Next, rinse ½ can of protein-rich butter beans and add them, along with the soup broth, to a blender or food processor. Blend until the mixture reaches a smooth, uniform consistency, then pour it back into the pot and stir thoroughly to combine. Your broth will now be thicker and richer, without the risk of altering the flavor of your soup with the addition of flour."
"Cooked lima beans have a mild flavor that won't significantly alter the overall profile of your soup. They are rich in protein and fiber, as well as other vitamins and nutrients like iron. When you use flour or cornstarch to thicken your soup, you're not adding anything healthy to the meal. Alternatively, blending up some lima beans creates a quick puree that is key to thickening up your cheddar broccoli soup while also turning it into a more heart-healthy meal that will help you feel full longer."
Blended cooked lima (butter) beans provide a flour-free method to thicken broccoli cheddar soup while preserving flavor. Remove about ½ cup of broth, rinse ½ can of butter beans, blend them with the reserved broth to a smooth consistency, and return the puree to the pot. The bean puree thickens the broth and makes it richer without adding a floury taste. Lima beans contribute protein, fiber, iron, and a mild buttery-herby note. Using lima beans instead of flour or cornstarch makes the soup more filling and adds nutritional value.
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