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Title: Lima Bean and Tomato Soup
Categories: Amerind Soup Vegetable Bean
Yield: 6 Servings
| 1 | lb | Dried lima beans |
| 3 | qt | Water |
| 1 | Sprig parsley | |
| 2 | Onions, sliced | |
| 1/4 | lb | Salt pork |
| 3 | Tomatoes, cored | |
| 1 | Chili pequin, crushed | |
| 1 | tb | Salt |
Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse. Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot.
From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965.
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