tomato-lima soup, crockpot recipe

How To Make tomato-lima soup, crockpot recipe

• Step 1
  For 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.
• Step 2
  Saute onions in butter - real dairy butter - butter makes all the difference to this soup!
• Step 3
  Add sauteed onions and all that butter, tomatoes, broth, beans and seasonings to the crockpot.
• Step 4
  Cook on High for about 4 hours or on Low about 8 hours, it should be bubbling away.
• Step 5
  You may blend half the soup in a blender or with an immersion blender. (I don't.)
• Step 6
  Adjust 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.
• Step 7
  Garnish with parsley or cilantro, or not. Enjoy!
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