Sunday, November 7, 2010

Lima Bean Soup

1/4 c onion, finely chopped
1 celery stalk, sliced
2-3 garlic cloves, minced
1 serrano pepper, minced
Simmer in butter until softened. Add salt, pepper and cumin to taste.

2 small sweet potatoes, small dice
1/2 cup frozen lima beans
1/2 cup frozen corn
In a sauce pan add (in succession so all are done at the same time) enough water to cover. And 1 cube veggie broth.   Simmer until done.
Add skillet vegetables to sauce pan.
Serve with sour cream and pita bread cut into small cubes and warmed in butter.
Yield: 2 servings and about 1 cup left over.

Cotehele's Recipe

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