Recipes Summer Lima Bean & Corn Soup Be the first to rate & review! Loaded with fresh seasonal vegetables, this great lima bean soup with fresh corn highlights the colors and flavor of summer. Slideshow: Affordable Summer Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on May 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients One 16-ounce package lima beans, thawed 2 tablespoons extra-virgin olive oil 1/2 medium onion, minced 1 medium carrot, minced 2 cloves garlic, minced 5 cups vegetable stock 2 ears fresh corn, shucked 1 teaspoon salt, or more to taste Directions Heat large pot on medium heat. Add oil, onions and carrot. Cook for about 4 minutes or until carrots begin to soften. Add garlic and cook till soft, then add vegetable stock, lima beans, and corn. Bring soup to a gentle boil, then reduce heat to low and simmer for about 20 minutes or until vegetables are tender. Add salt to taste. Serve warm. Rate it Print