Creamy Lima and Tomato Soup

I'm in a pantry clearing mood, and there's tomato paste in the freezer.  I decided to use the mashability of dried lima beans to make a soup similar to one thickened by potatoes.  Limas provide protein and fiber, with a mild taste.

I didn't go heavy on the tomato, despite what 1/4 C of paste does to most dishes.  It turned the soup faintly pink.  There's a subtle taste of tomato, not overpowering.

The one thing I was hoping for in this didn't work.  I wanted to do a cold soup.  It gelled.  You would have to add a lot of water to prevent that.  So, not quite like using potatoes.

1 C dried lima beans
1 Tb olive oil
*1 leek, finely chopped
*1/4 C tomato paste
1 tsp celery salt, or to taste
1/2 tsp pepper
water as needed

1.  Early in the day, or the night before, soak the beans in water to cover by two inches.  They swell a lot.  Drain and rinse.  If desired, remove skins.  I took off any that were hanging, but didn't push the point.  Add water to cover, bring to a low boil for 5 minutes, then lower heat and simmer for 90 minutes, until tender.

2.  In a soup pot, heat the oil over medium.  Cook the leeks until softened, 5 minutes.  Add the tomato paste, salt, and pepper and cook until fragrant.

3.  Mash the beans, either with a potato masher or immersion blender, including their cooking water.  Add to pot of seasonings and stir to combine.  Simmer 30 minutes, for flavors to meld.

4.  Stir soup and add water as needed for desired consistency.  Taste and adjust seasonings as necessary.  Serve hot, garnished with cream, sour cream, or cheese as desired.

Difficulty rating  :)