Title: Cream of Lima Bean and Carrot Soup
Categories: None
Yield: 1 Servings

1 c Dried lima beans
1 qt Cold water
1 md Carrot; slices
2 sl Medium onion
4 Sprigs parsley
1 2/3 c Evaporated milk
1 ts Worcestershire sauce
Few drops Tabasco; if
-desired
2 ts Salt
1 ds Pepper

(I personally use a smoked ham hock in this, however, it can be enjoyed
without it).

Wash beans and soak over night. Drain, discarding the water. Add the cold
water, cover, heat to boiling, and then reduce heat and SIMMER slowly until
about tender, 30 minutes. Then add vegetables and cook until tender, about
20 minutes longer. Rub through a sieve or food mill: there should be 3 cups
pulp and liquid. If not, add water to make that amount. Combine puree with
milk and seasonings and reheat to the boiling point just before serving. 5
servings

NOTE: To add smoked ham hock, cover with water, bring to boil, and then
SIMMER for several hours the day before. This is the water I use with the
beans after they have been soaked over night and are ready to cook.

Posted to recipelu-digest Volume 01 Number 368 by ncanty@juno.com (Nadia I
Canty) on Dec 14, 1997