16 ounces of bagged dry lima beans 4 cups of 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 cups of water 2 tablespoons of Olive oil
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, sauté vegetables in olive oil until onions and celery are translucent. Add lima beans, and sauté 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 sautéed 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 Converted by MM_Buster v2.0l.
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