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DUTCH BEAN SOUP

Dagwood's picture
Ingredients
  Salt To Taste
  Pepper To Taste
  Dried lima beans 8 Ounce
  Tomatoes 1⁄2 Pound
  Mealies/1 tin corn 3
  Carrot 1 , diced
  Cabbage 1⁄4 , cut fine
  Turnip 1 , diced
  Onion 1 , diced
  Flour 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Water 100 Milliliter
Directions

GETTING READY
1. Soak beans overnight.
2. Grate corn off the cob if using fresh corn.

MAKING
3. In a pan, take soaked beans.
4. Add vegetables and water. Simmer on a very low flame for around 1 hour or until beans become tender.
5. In a bowl, mix flour and milk. Beat it well till it is of a smooth consistency.
6. Add it to the soup, stir it continuously. Add seasoning.
7. Simmer for another 15 minutes. Add more water if needed.

SERVING
8. Serve Dutch Bean Soup with toasted bread crumbs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes
Servings: 
4
Story
Pep yourself up with this Dutch Bean Soup. This is a nutritious and filling appetizer.

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Average: 4.4 (19 votes)

1 Comment

Anonymous's picture
This is the best soup for summer! I love it. I make it in the pressure cooker and don't presoak the beans, just cook everything at 15lbs pressure for 15 min.