Title: Lima Bean & Leek Soup
Categories: Soup Vegan Bean Blank
Yield: 8 Servings

8	c	Water
1/3	c	Lentils
1/3	c	Lima Beans
1/3	c	Wild rice
1	lg	Leek
1/4	c	Tomato sauce or Ketchup
4	ds	Hot sauce or more
4	ds	Fish sauce
4	ds	Soy sauce
2		Chicken bouillon cubes

This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place. I am sure it would taste even better with the addition of a good stewing chicken, but it was created from the materials on hand one weekend. The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato.

Bring the water to a boil in a soup pot and add lentils; simmer covered 1/2 hr or more. Add the lima beans and cook another 1/2 hour. Add the rice and cook another 20 min. Add the chopped green portions of a large or 2 medium well washed leek[s] [They are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. Add the sliced white portion of the leek and the remaining ingredients. Simmer 15 min and serve.

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