Native American Lima Bean And Tomato Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | American | Cyberealm, Ethnic, Soups, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Dried lima beans |
| 3 | qt | Water |
| 1 | Sprig parsley | |
| 2 | Onions, sliced | |
| 1/4 | lb | Salt pork |
| 3 | Tomatoes, cored | |
| 1 | Chili pequin, crushed | |
| 1 | T | Salt |
INSTRUCTIONS
Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse. Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965. Typed by Loren Martin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 142
Total Fat: 15.8g
Cholesterol: 16.3mg
Sodium: 1824.3mg
Potassium: 734.1mg
Carbohydrates: 27.5g
Fiber: 7.4g
Sugar: 8.1g
Protein: 7.8g