| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Veg09 | 9 | servings | |
INGREDIENTS
| 16 | oz | Bagged dry lima beans |
| 4 | c | Water |
| 5 | Carrots; peeled and chopped | |
| 1 | Leek; chopped | |
| White part only | ||
| 1 | Shallot; finely chopped | |
| 2 | Stalks celery; chopped | |
| 4 | Vegetable bouillon cubes | |
| 8 | c | Water |
| 2 | tb | Olive oil |
INSTRUCTIONS
Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!! 1 Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water. 2 In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saut. for another 2 to 3 minutes. 3 In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot. Makes 9 servings Recipe by: www.souprecipe.com/ 4/23/99 Converted by MM_Buster v2.0l.
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