My dad invented this soup when I was a kid. It's one of my favorite winter soups -- thick, delicious, and healthy. The lima beans need to be soaked overnight, and the soup needs to simmer for a couple of hours, so make it on a winter weekend. It freezes well, too.
Prep Time: 8 hours
Cook Time: 3 hours
Total Time: 11 hours
Ingredients:
- 1 cup dried lima beans
- 1 onion, chopped
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 sm. can gluten-free tomato sauce
- 1 potato, cut into eighths
- 1 16 oz. can gluten-free creamed corn
- 1/8 tsp mustard powder
- 1/8 tsp black pepper
- 1 package frozen mixed vegetables (peas, carrots, strings beans, corn, etc.)
- 1 gluten-free beef boullion cube
Preparation:
- Soak beans in a bowl of water for 8 hours or overnight. Disgard water when finished.
- Put all ingredients in a large pot, and add 8 cups of water.
- Cover the pot, and simmer for about 3 hours.
- Add salt and additional pepper to taste.
