Lima bean & leek soup

Yield: 8 Servings

Measure Ingredient
8 cups Water
⅓ cup Lentils
⅓ cup Lima Beans
⅓ cup Wild rice
1 large Leek
¼ cup Tomato sauce or Ketchup
4 dashes Hot sauce or more
4 dashes Fish sauce
4 dashes Soy sauce
2 \N Chicken bouillon cubes

This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place.

I am sure it would taste even better with the addition of a good stewing chicken, but it was created from the materials on hand one weekend. The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato.

Bring the water to a boil in a soup pot and add lentils; simmer covered ½ hr or more. Add the lima beans and cook another ½ hour.

Add the rice and cook another 20 min. Add the chopped green portions of a large or 2 medium well washed leek[s] [They are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. Add the sliced white portion of the leek and the remaining ingredients.

Simmer 15 min and serve.

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