judy down under posted 03-30-98
Lima Bean Soup
5 cups chicken stock
350 g. dried lima beans (soaked in cold water for 6 hours or overnight)
2 sticks celery- chopped
1 onion - chopped
1 small carrot - chopped
2 sprigs thyme
1 clove garlic - chopped
In a large saucepan bring stock to the boil.
Add drained beans, celery, onion, carrot herbs and garlic and simmer covered over a low heat for 45 minutes or until beans are tender.
Drain and reserve 3 cups of stock. Discard herbs.
Process beans and vegetables in a food processor with 2-3 cups of stock until desired consistency is reached.
Return soup to pan, season to taste and heat through. Serve sprinkled with lots of black pepper.