Creamy Lima Bean Soup Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
VEGETARIAN GOUR; SUMMER 94
2 cup: dried lima beans,
6 cup: , water
2 cup: onions, chopped
2 tablespoon: olive oil,
1 teaspoon: garlic, minced
1 1/2 cup: carrots, chopped
1 cup: celery, chopped
2 teaspoon: dried basil or marjoram,
2: bay leaves,
1: salt and pepper to taste,
Directions:
Rinse lima beans and soak them overnight in enough water to cover.
Drain and place in a large stockpot with 6 cups water. Simmer over
medium heat until very tender, about 2 1/2 hours. Add water as
necessary to prevent sticking.
In a large skillet, saute onions in oil over medium heat until
softened, about 2 minutes.
Add garlic, carrots, celery, basil and bay leaves.
Saute until vegetables are very tender, about 6 minutes. Add water as
necessary to prevent sticking.
Add sauteed vegetables to beans and simmer for 25 minutes.
Remove and discard bay leaves. Puree about 1/3 of the soup. Return
puree to remaining soup and stir. Season with salt and pepper and
serve.
Yield: 8 servings
Source from luhu.jp
Drain and place in a large stockpot with 6 cups water. Simmer over
medium heat until very tender, about 2 1/2 hours. Add water as
necessary to prevent sticking.
In a large skillet, saute onions in oil over medium heat until
softened, about 2 minutes.
Add garlic, carrots, celery, basil and bay leaves.
Saute until vegetables are very tender, about 6 minutes. Add water as
necessary to prevent sticking.
Add sauteed vegetables to beans and simmer for 25 minutes.
Remove and discard bay leaves. Puree about 1/3 of the soup. Return
puree to remaining soup and stir. Season with salt and pepper and
serve.
Yield: 8 servings
Source from luhu.jp
Tags
Soups