Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Addicts Newsgroups: rec.food.recipes Subject: Collection (2) Lima Bean Soup Followup-To: rec.food.cooking Date: 7 Feb 1999 08:33:04 -0700 Organization: winternet.com Lines: 82 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <4.1.19990203213424.009c7c90@mail.winternet.com> Reply-To: Addicts NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30810 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 - - - - - - - - - - - - - - - - - - * 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 - - - - - - - - - - - - - - - - - - ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.