tomato-lima soup, crockpot recipe
(1 rating)
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This soup is very simple to make and is quite yummy, I don't remember where I got it from though. It can also be made much more quickly on the stovetop.
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(1 rating)
prep time
15 Min
Ingredients For tomato-lima soup, crockpot recipe
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1 1/2 cdried lima beans
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or 1 qt canned or cooked dried lima beans
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1 lgonion, coursely chopped
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1/4 cbutter - real butter
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1 1/2 - 2 lbtomatoes, chopped
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(or 28 oz canned tomatoes)
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1 qtbroth or stock, chicken or vegetable
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1 Tbsptamari sauce (soy sauce, braggs liquid aminos...)
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several dashtabasco sauce (hot sauce)
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salt & pepper to taste
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optional, fresh parsley or cilantro, chopped, for topping
How To Make tomato-lima soup, crockpot recipe
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1For dried beans, sort and rinse then soak overnight in 6 cups water (I bring them to a boil and simmer 2-3 minutes before leaving to soak). In the morning, drain and rinse, add 6 cups water. Simmer on stove 1-2 hours until tender - OR - cook on high in crockpot 2-4 hours until tender (I bring them to a boil on the stove first, they cook much quicker). Drain. Your lima beans are now ready to go in a recipe or into the fridge for later use.
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2Saute onions in butter - real dairy butter - butter makes all the difference to this soup!
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3Add sauteed onions and all that butter, tomatoes, broth, beans and seasonings to the crockpot.
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4Cook on High for about 4 hours or on Low about 8 hours, it should be bubbling away.
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5You may blend half the soup in a blender or with an immersion blender. (I don't.)
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6Adjust the seasoning - add another tsp tamari sauce and dash of tabasco, or lots of tabasco, maybe a bit more salt & pepper. You can even add a little more butter. You can keep it on low or warm once it is done.
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7Garnish with parsley or cilantro, or not. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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