Native american lima bean and tomato soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried lima beans |
| 3 | quarts | Water |
| 1 | each | Sprig parsley |
| 2 | eaches | Onions, sliced |
| ¼ | pounds | Salt pork |
| 3 | eaches | Tomatoes, cored |
| 1 | each | Chili pequin, crushed |
| 1 | tablespoon | Salt |
Directions
Soak the beans in 1½ quarts water for 3 ½ hours; drain and rinse.
Place in large, heavy kettle, cover with 1 ½ quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot.
From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965. Typed by Loren Martin