Yield: 1 batch
|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|
|2 tablespoons||Curry powder|
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