Mother wolff soup

8 - 10

Ingredients

Quantity Ingredient
4 quarts Water
½ cup Dried lima beans; soaked overnight with water to cover
½ cup Uncooked rice; (or 1 cup cooked)
½ cup Barley; uncooked 4 large garlic cloves; minced
1 tablespoon Dillweed
1 Bay leaf
1 cup Chopped celery
1 tablespoon Hungarian paprika
1 cup Diced potatoes
1 cup Diced sweet potatoes or carrots
½ teaspoon Salt
Several pinches black pepper
1 cup Green beans or peas; (fresh or frozen)
1 cup Chopped tomatoes; (fresh or canned) or tomato sauce
¼ cup Chopped fresh parsley; (optional)

Directions

Someone asked for lima bean recipes. This is a favorite of our, from Sundays at Moosewood cookbook.

In a large soup pot, combine water, limas, rice, barley, garlic, dill, and bay leaf and bring to a boil. Lower heat, cover and simmer 1½ hours, adding more water if needed as the limas and grains absorb the liquid.

When the soup has been simmering for about one hour, prepare the vegetables. In a large frying pan sauté onions and celery in 1 tablespoon water for a few minutes. Sprinkle in the paprika. Add the potatoes, sweet potatoes or carrots, salt, pepper. Cover and cook for a few minutes, stirring frequently. Stir in the green beans or peas and continue to cook, covered for a few more minutes until just tender. Set aside.

Stir the soup and remove bay leaf. Add the sautéed vegetables, the tomatoes, the parsley and more salt and pepper to taste. Simmer, covered, on very low heat for 1 1⅕ to 2 more hours, stirring occasionally to prevent sticking.

To serve, ladle out generous bowls of this tasty soup. Leftovers will keep for several days, refrigerated. When reheating, add boiling water if the soup has become too thick.

Posted to fatfree digest by "Jan Gordon" <jan@...> on Jan 28, 1999, converted by MM_Buster v2.0l.

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