1 cup large lima beans, soaked
3/4 cup finely chopped carrots (2 medium)
1-1/3 cups finely chopped celery (3 stalks)
1 cup chopped tomatoes (1 medium)
6 cups water
2 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
1/2 teaspoon salt
Freshly ground black pepper to taste
In a large saucepan over medium-high heat, combine soaked lima beans, carrots, celery, tomatoes and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beans and vegetables are tender, about 1 hour.
In a small skillet over low heat, melt butter. Add onion and parsley; cook until onion is soft, about 5 minutes. Stir in flour and cook 1 minute; stir mixture into soup and simmer until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
Makes 4 cups. Serves 4. Recipe can be doubled.
1⁄2 cup dry white baby lima beans
1 tablespoon oil
Salt to taste
3⁄4 cup each, sliced celery and diced onion
1⁄2 cup diced green pepper
1⁄4 cup butter or margarine
1 can (29-oz.) tomatoes, crushed
1 can (14-1⁄2-oz.) chicken stock*
1⁄2 teaspoon basil, crushed
1⁄2 pound uncooked white fish fillets, cut into 1-inch cubes
Soak beans by preferred method. Drain and rinse. In large pot, place soaked beans, 3 cups hot water, oil and 1/2 teaspoon salt. Boil gently with lid tilted 20 to 25 minutes or until beans are tender. Drain and rinse. Sauté celery, onion and green pepper in butter until tender. Add sautéed vegetables, tomatoes, chicken stock and basil to beans. Bring to boil and add whitefish. Cook 10 minutes longer or until fish flakes easily when tested with a fork. Salt and pepper to taste.
Makes 6 – 8 servings.
*Two cups homemade chicken or fish stock may be substituted.