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Herbed Lima Bean Soup Recipe

1 pound dry baby lima beans
1 (16 ounce.) can whole tomatoes, broken up
1/4 c. instant chopped onion
2 teaspoon marjoram leaves, divided
1/4 teaspoon grnd black pepper
1 bay leaf
1 c. sliced carrots
1 c. sliced celery
2 1/2 teaspoon salt


Place lima beans in a large saucepan. Cover with boiling water; let stand for 1 hour; drain off liquid. Add in 8 c. of water, tomatoes, onion, 1 1/2 tsp. of the marjoram, black pepper, and bay leaf. Bring to a boil. Reduce heat and simmer, covered, till beans are tender, about 1 1/2 hrs. Add in carrots, celery, salt, and remaining 1/2 tsp. marjoram, crushed. Simmer, covered, till vegetables are tender, about 10 min. Remove bay leaf before serving.

Source: cookeatshare.com