Tomato and lima bean soup (and welcome, Emma!)

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-Begin Recipe Export- QBook version 1.00.14

 

Title: Crockpot tomato and lima bean soup

Keywords: main dishes, soups, crockpot, vegan option

 

1 1/2 cups dried baby limas

1 large coarsely chopped onion

1 16-oz can tomatoes, or 2 c. fresh, chopped

1 teaspoon Worcestershire sauce [Ed.--or a splash of

red wine, dealcoholized if desired]

Salt and pepper to taste

1 dash Tabasco

[A bay leaf]

Chopped fresh parsley [or chervil] for garnish

 

Soak limas in water overnight. In the morning, drain

beans and rinse well. Add beans to crockpot with

onions, tomatoes, bay leaf, wine and enough water to

cover by 2 inches. Turn pot to LOW and cook for about

9 hours.

 

After 9 hours or so (not before!), check to see if

limas are soft. If not, turn pot up to HIGH and cook

1 hour more. When beans are soft, add seasonings and

serve. If there is not enough liquid, add 1 c. water

and cook for 1/2 hour more.

Source: Carole Walberg, slightly adapted by me

-End Recipe Export-

 

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