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| Butter Bean or Lima Bean Soup 1 cup of large lima beans, soaked or Two 15 ounce cans of butter beans
3/4 cup of finely chopped carrots
1 1/3 cups of finely chopped celery
1 cup of chopped tomatoes
6 cups of water
2 tablespoons of butter
1/2 cup of finely chopped onion
2 tablespoons of chopped fresh parsley
2 tablespoons of all purpose flour
1/2 teaspoon of salt
fresh ground black pepper to taste |
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In a large saucepan over medium high heat, combine the soaked lima beans, carrots, celery, tomatoes and water. Bring to a boil. Reduce the heat and simmer partially covered until beans and vegetables are tender, about 1 hour. If using canned beans, add at the end of the recipe. In a small skillet over low heat, melt the butter. Add the onion and parsley, cook until the onion is soft, about 5 minutes. Stir in flour and cook for 1 minute. Stir the mixture into soup and simmer until the soup is slightly thickened, about 5 minutes. Season with salt and pepper. Makes 4 cups
 
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