Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 1 pounds | Dried lima beans soaked overnight |
| 4 \N | Whole cloves |
| 4 \N | Whole peppercorns |
| 1 \N | Bay leaf |
| ½ teaspoon | Chile powder |
| \N \N | Salt; to taste |
| 2 \N | Chopped onions |
| 1 cup | Sliced carrots |
| 3 tablespoons | Butter |
| 2 tablespoons | Curry powder |
| ½ teaspoon | Paprika |
Cook beans in water to cover with cloves, peppercorns, bay, chile powder, salt, onions and carrots. Cook until tender, about 1½ hours.
In a small skillet, melt butter. Add curry powder and paprika, and stir for a minute to develop the flavors. Add to soup and simmer together for a few minutes before serving.
Marston writes: "This is an easy and tasty soup for fall. I've had the recipe for years, but have gradually changed it to suit my family's taste. When I'm feeling ambitious, I make my own curry powder using 1 teaspoon each of ground cumin and ground coriander, ½ teaspoon each of ground ginger and fennel seed, and 1 tablespoon of turmeric."
From Margaret Marston/Miami, OH in "The Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Oct./Nov.
1988, Vol. 1 (premiere issue). Pg. 40. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94