Prep 15 mins
Cook 18 hrs
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.
- 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
- 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.
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!