| 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
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