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Vegetarian Recipes
Kosher Bean Soup
INGREDIENTS
2 cup Dried lima beans
8 cup Cold water
1 lrg Onion roughly chopped
1 Carrot peeled, quartered
2 Garlic cloves crushed
1 Knorr vegetable bouillon cube
2 tbsp Corn oil
1 med Onion finely diced
2 tsp Kosher salt (optional)
Freshly-ground black pepper to taste
For: 8 servings
PREPARATION
Soak lima beans in cold water overnight. Drain the lima beans
and rinse in several changes of water to float away as many
loosened shells as possible.
Place beans in crockpot with 8 cups fresh water, the chopped
onion, carrot, garlic and bouillon cube. Cover tightly and cook
18 to 24 hours, until beans are very tender. Remove from heat
and let cool a little.
In the meantime, heat the oil in a skillet and saute the finely
diced onion until it is very brown.
Ladle a small amount of soup at a time into blender or bowl
of a food processor and puree until all soup is pureed. Return
to pot and stir in browned onions. Taste for seasoning and add
salt and pepper to taste.
