Lima Bean Soup
- 2 cups Lima Beans
- 2 or 3 carrots
- butter
- 3 or 4 onions
- 1/2 cup rice
- salt
Soak beans overnight. Put on to stew in 2 or 3 quarts of water. After they have stewed for about an hour add onions, peeled and sliced thin. Let all boil until beans are soft, which may take several hours. Strain and mash beans through a colander into the liquid. Add salt, and put on to boil again. Cut carrots into thin slices and put on to boil. Add rice, and let boil together until done; add to strained bean soup and boil all together for a few moments. Season with butter the size of 1/2 egg. Be sure soup is not to salty. This may be varied by the addition of the little chopped celery, shredded cabbage, or turnip. Spaghetti may be broken into small pieces, or potato cut up fine may be used instead of the rice. If the soup is too thick, add water. There should be about 3 quarts when done.
Submitted by Jul 29, 2009
15 min
30 min
45 min