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Vegetable Soup

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Ingredients
  Dried baby lima beans 1 Cup (16 tbs)
  Marrow beans/Navy, pinto / any interesting combination of beans 1 Cup (16 tbs)
  Onions 5 , 3 whole and 2 chopped
  Celery stalks 3
  Carrots 5 , thinly sliced
  Barley 1⁄4 Cup (4 tbs), washed
  Split peas 1⁄4 Cup (4 tbs), washed
  Lentils 1⁄4 Cup (4 tbs), washed
  Canned stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Salt To Taste
  Pepper To Taste
  Basil leaves 1 Teaspoon (Adjust Quantity As Per Taste)
  Parsley 1 Teaspoon (Adjust Quantity As Per Taste)
  Garlic powder To Taste
Directions

MAKING
1) In a large pot, boil together, lima beans and marrow beans, according to package directions.
2) In another large pot, place the remaining ingredients in water to cover and cook.
3) Remove the cooked beans away from heat and allow to cool.
4) In a blender, place 3/4 of the beans and process until pureed.
5) Stir the pureed beans into the other pot to thicken the soup.

SERVING
6) Garnish with either of these grated Parmesan cheese, grilled onions, or sautéed mushrooms for variety.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Lima Bean
Interest: 
Everyday
Cook Time: 
50 Minutes
Servings: 
8

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