Cream of Lima Bean and Carrot Soup Recipe

Free Recipe Cream of Lima Bean and Carrot Soup

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Cream of Lima Bean and Carrot Soup Recipe

1 c Dried lima beans
1 qt Cold water
1 md Carrot; slices
2 sl Medium onion
4 Sprigs parsley
1-2/3 c Evaporated milk
1 ts Worcestershire sauce
Few drops Tabasco; if
-desired
2 ts Salt
1 ds Pepper

Cream of Lima Bean and Carrot Soup Preparation

(I personally use a smoked ham hock in this, however, it can be enjoyed without it). Wash beans and soak over night. Drain, discarding the water. Add the cold water, cover, heat to boiling, and then reduce heat and SIMMER slowly until about tender, 30 minutes. Then add vegetables and cook until tender, about 20 minutes longer. Rub through a sieve or food mill: there should be 3 cups pulp and liquid. If not, add water to make that amount. Combine puree with milk and seasonings and reheat to the boiling point just before serving. 5 servings NOTE: To add smoked ham hock, cover with water, bring to boil, and then SIMMER for several hours the day before. This is the water I use with the beans after they have been soaked over night and are ready to cook. Volume 01 Number 368 by ncanty@juno.com (Nadia I Canty) on Dec 14, 1997

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Cream of Lima Bean and Carrot Soup?

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