Subject: Collection (2) Lima Bean Soup
From: Addicts <[email-masked]>
Date: 7 Feb 1999 08:33:04 -0700
Newsgroups: rec.food.recipes

Lima Bean Soup
Cream of Lima Bean Soup

                     *  Exported from  MasterCook  *

                              Lima Bean Soup

Recipe By     : Taste of Home, Feb-March, 1997
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        chicken broth -- (14 1/2 oz cans)
   2                    cans(15oz) lima beans -- rinsed and drained
   3      medium        carrots -- thinly sliced
   2      medium        potatoes -- peeled and diced
   2                    small sweet red peppers -- chopped
   2                    small onions -- chopped
   2      ribs          celery -- thinly sliced
     1/4                cup butter or margarine
   1 1/2  teaspoons     dried marjoram
     1/2  teaspoon      alt
     1/2  teaspoon      pepper
     1/2  teaspoon      dried oregano
   1                    cup cream or half and half
   3                    strips bacon -- cooked and crumbled

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to
a boil over medium heat. Reduce heat; cover and simmer for 25 -35 minutes
or until vegetables are tender. Add cream; heat through but do not boil.
Sprinkle with bacon just before serving. Makes 3 quarts.
 None
Posted to MM-Recipes Digest V4 #1

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                     *  Exported from  MasterCook  *

                         Cream of Lima Bean Soup

Recipe By     : The Dairy Cookbook; Culinary Arts Institute; cpyrt 1941
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          canned lima beans
   1      quart         water
   2      tablespoons   butter
   1      small         onion -- diced
     1/4  cup           diced carron
   2      tablespoons   flour
   1      teaspoon      salt
     1/2  teaspoon      pepper
     1/2  teaspoon      paprika
   1      dash          Tabasco sauce
   2      cups          milk -- scalded
                        chopped watercress

Cook beans with their liquor in the water until beans are very tender, =
then rub through a sieve.  Melt butter, add onion and carrot and cook = for
5 minutes.  Blend in flour, salt, pepper, paprika and Tabasco sauce = and
add to bean mixture.  Add milk, heat to boiling, stirring = constantly, and
serve hot, garnished with chopped watercress. Serves 4 to 6
Variation: use canned or cooked kidney beans instead of lima beans for
Cream of = Kidney Bean Soup

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