Monday, July 2, 2012
1 cup of lima beans
8 cups of chicken broth
1/2 cup shredded chicken (do not have to add)
1 onion (chopped)
2 celery stalks (chopped)
1 large carrot (chopped)
1/2 bunch kale (chopped)
2 sprigs thyme
2 cloves garlic (shredded, use micro-plane)
1/2 teaspoon salt (maybe more to taste)
some pepper to taste
Soak 1 cup of beans for 24 hours. Drain and rinse the beans very well, making sure to remove any stones.
In heavy soup pot saute onions until translucent, add garlic cook approximately 1 minute stirring continously. Add carrots and celery. Add your beans, cook another few minutes. Add chicken broth. Add thyme, salt and pepper. Cook another 40 minutes or so until beans are tender. (Cooking depends on the beans) The older the beans the longer the cooking time. When beans are soft add chicken, check your seasoning. Cook another 20 minutes. Check again for seasoning. Serve, enjoy.
Note to self: This is a typical soup recipe. Reason for mentioning is to remember how wonderful and buttery lima beans are. Must use more often. Can substitute most any bean or ingredient.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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