Cool Jade Soup

• 3 pounds lima beans in pods, shelled (scant 3 cups beans), or 2 (10-ounces) packages frozen baby lima beans, thawed
• 1 pound green beans, trimmed and cut into 1-inch pieces (5 cups)
• 4 cups water
• 2 1/2 cups reduced-sodium chicken broth
• 2 scallions, chopped
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1/4 cup packed flat-leaf parsley leaves
• 1/4 cup packed cilantro leaves
• 2 tablespoons dill leaves
• 2 tablespoons mint leaves
• 1/2 cup olive oil

1. Simmer lima and green beans, water, broth, scallions, cumin, cayenne, and 1 teaspoon salt in a large saucepan over medium heat, covered, until beans are tender, about 15 minutes. Puree mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force puree through a fine-mesh sieve into a bowl, discarding solids. Chill (covered once cool) until cold, about 1 hour.
2. While soup chills, puree herbs with oil and 1/4 teaspoon salt in cleaned blender.
3. Season soup with salt and pepper. Serve with herb oil swirled in.

beans, green beans, water, chicken broth, scallions, ground cumin, cayenne, parsley, cilantro, dill, mint leaves, olive oil

Taken from www.epicurious.com/recipes/food/views/cool-jade-soup-354519 (may not work)