Recipe by Stacky5
This sounds yummy, although I have not tried it yet myself. Recipe courtesy of Chet Day's Daily Crock website. Posted for Zaar World Tour II for the Southeastern Europe region. Note: Prep Time does not include overnight soaking of the beans.
Top Review by NcMysteryShopper
This soup was pretty good. I will make it again, too. Next time I will use more beans as the soup was a bit watery and the flavor of the beans was not strong enough to carry over into a brothy consistency. It is a very pretty soup as well. I used frozen lima beans and this may account for the watery consistency.... but I am not sure why..... LOL. Love ya Stacy!
- 2 cups dried lima beans
- 8 cups cold water
- 1 large onion, roughly chopped
- 1 carrot, peeled and quartered
- 2 garlic cloves, crushed
- 1 knorr vegetable bouillon cube
- 1 tablespoon butter
- 1 medium onion, finely diced
- 2 teaspoons kosher salt (optional)
- fresh ground black pepper
Directions See How It's Made
- Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
- Place beans in crockpot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours on low until beans are very tender.
- Remove from heat and let cool a little.
- In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
- Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste.