Romanian Bean Soup

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Bean Soup

 

2 cups dried lima beans

8 cups cold water

1 large onion, roughly chopped

1 carrot, peeled and quartered

2 cloves garlic, crushed

1 Knorr vegetable bouillon cube

2 tablespoons corn oil

1 medium onion, finely diced

2 teaspoons kosher salt (optional)

Fresh ground black pepper to taste

 

Soak lima beans in cold water overnight. Drain the lima beans and rinse in

several changes of water to float away as many loosened shells as possible.

Place in crockpot with 8 cups fresh water, the chopped onion, carrot,

garlic and bouillon cube. Cover tightly and cook 18-24 hours, until beans

are very tender. Remove from heat and let cool a little.

 

In the meantime, heat the oil in a skillet and sauté the finely diced onion

until it is very brown. Ladle a small amount of soup at a time into blender

or bowl of a food processor and puree until all soup is pureed. Return to

pot and stir in browned onions. Taste for seasoning and add salt and pepper

to taste.

 

Makes 8 to 10 servings. Freezes well.