Here is Lima Bean Soup

[Guest guest]

It uses the sauerkraut and a few potatoes.

 

LIMA BEAN SOUP

 

1 lb. dry lima beans, washed*

Salt as needed

Few diced potatoes (optional)

1 large can or package sauerkraut, drained and rinsed**

GRAVY:

2 tbsp. butter or margarine, melted

Several Tbsp. flour

 

TO PREPARE DRY BEANS:

Wash beans and cover generously with water. Bring to a boil. Turn off heat

and let set overnight.

 

The next day, using the same liquid, bring soup to a boil again and boil for

at least 1 1/2 to 2 hours. Test for softness. Salt soup as desired.

 

TO MAKE SOUP:

If desired, add diced potatoes to beans and boil until potatoes are done.

 

Add sauerkraut to beans and add enough water to cover. Bring to boil then

simmer.

 

TO MAKE GRAVY:

Combine melted butter and flour in skillet and brown slowly, until slightly

brown. Turn off heat and cool.

 

Add 1 to 2 cups water; stir to thicken. Add to soup. Strain into broth if

necessary.

 

*A large can of lima beans can be substituted for the dry beans.

 

**Chopped cabbage may be used in place of sauerkraut.

 

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!