Title: Creamy Lima Bean Soup
Categories: Vegetable Soup
Yield: 6 Servings

1 1/2	c	Lima beans; washed
6	c	;water
1		Strip kombu, about 7 inches long
2	c	Onions; peeled, finely diced
1	c	Carrots; peeled, coarsely grated
2	tb	Garlic; coarsely chopped
2	tb	Olive oil
1/4	ts	Black pepper
1/2	c	Green bell pepper; finely diced
1	tb	Sea salt
1/4	ts	Ground coriander
		Finely shredded scallions, for garnish

To prepare the beans, bring the water to a simmer in a large saucepan and add the beans and the kombu. Immediately remove from heat, let the mixture cool, and refrigerate for several hours or overnight. Remove the kombu, cut it into strips and set aside. Cook the beans in the soaking water, covered, over medium heat until tender, about 1 1/2 hours.

To make the soup, saute the onions, carrots, and garlic in a 2-quart saucepan with the oil and black pepper over medium heat until the onions are translucent.

IN a blender, puree 2 cups of cooked lima beans with 2 cups water. Add this puree to the sauteed vegetables. Add the remaining 1 cup of cooked lima beans, keeping them whole. Then add the bell peppers, salt, coriander and kombu strips to the bean mixture and cook for a few minutes to blend the flavors.

Serve hot with a garnish of finely shredded scallions.

Variation: Succotash Soup

Add 1 cup of fresh or frozen whole-kernel corn and 1 teaspoon ground cumin while sauteeing the other vegetables.

Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE

From: Tspn

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