Lima Bean & Leek Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Water,
1/3 cup: Lentils,
1/3 cup: Lima Beans,
1/3 cup: Wild rice,
1 large: Leek,
1/4 cup: Tomato sauce or Ketchup,
4 dash: Hot sauce or more,
4 dash: Fish sauce,
4 dash: Soy sauce,
2: Chicken bouillon cubes,
Directions:
This recipe would be vegan if the fish sauce and bouillon cubes are
eliminated and vegetable bouillon and extra soy used in their place.
I am sure it would taste even better with the addition of a good
stewing chicken, but it was created from the materials on hand one
weekend. The lentils are long cooked until they disintegrate to form
a meaty looking and tasting stock, an effect that is enhanced by the
tomato.
Bring the water to a boil in a soup pot and add lentils; simmer
covered 1/2 hr or more. Add the lima beans and cook another 1/2 hour.
Add the rice and cook another 20 min. Add the chopped green portions
of a large or 2 medium well washed leek[s] [They are sandy and there
is always sand trapped in the outer leaves] and simmer 10 min. Add
the sliced white portion of the leek and the remaining ingredients.
Simmer 15 min and serve.
Source from luhu.jp
eliminated and vegetable bouillon and extra soy used in their place.
I am sure it would taste even better with the addition of a good
stewing chicken, but it was created from the materials on hand one
weekend. The lentils are long cooked until they disintegrate to form
a meaty looking and tasting stock, an effect that is enhanced by the
tomato.
Bring the water to a boil in a soup pot and add lentils; simmer
covered 1/2 hr or more. Add the lima beans and cook another 1/2 hour.
Add the rice and cook another 20 min. Add the chopped green portions
of a large or 2 medium well washed leek[s] [They are sandy and there
is always sand trapped in the outer leaves] and simmer 10 min. Add
the sliced white portion of the leek and the remaining ingredients.
Simmer 15 min and serve.
Source from luhu.jp