 | Good soup starts with good stock. Making a sensational vegetable stock out of the items cut off to make the soup that would normally head to a compost bin. Say What? Onion skins, carrot tops or peels from skin, nasty celery ends, tomato cores, garlic skins, and whatever else doesn’t cut it into the edible part of the soup. In other words don’t throw it out (if it came from the ground and is Real Food.) |
Baby Lima Bean Soup
- 2 peeled and chopped carrots
- 1 small chopped onion
- 1 cup chopped celery with leaves
- 1/2 bag dry baby lima beans
- 2 potatoes
- 2 cloves of garlic
- 2 bay leaves
- pinch of cumin
- 1 tsp. salt
- black pepper to taste
Place all the carrot tops, peels, onion and garlic skin in water to cover garbage vegetables. Simmer the Souper Stock on low for a few hours while the cut vegetables and beans wait.
Strain the vegetables after the simmer and use for your favorite soup recipes – with or without meat.
Today it’s Baby Lima Bean Soup. I also added some chicken stock previously made and frozen, but it could remain vegetarian if desired. Add 2 peeled and quartered potatoes and the chopped vegetables.
Simmer an hour and remove potatoes then mash them. Add mashed potatoes back into the soup and mix well. Simmer a few hours more until beans are tender.
Enjoy!
