Curry soup with beans

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

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