Recipe: Mother Wolff Soup
Yield: 8 - 10
4 qt Water
1/2 c Dried lima beans; soaked
-- overnight with water to -- cover 1/2 c Uncooked rice; (or 1 cup -- cooked) 1/2 c Barley; uncooked 3 -- 4 large garlic cloves; -- minced 1 tb Dillweed 1 Bay leaf 1 c Chopped celery 1 tb Hungarian paprika 1 c Diced potatoes 1 c Diced sweet potatoes or -- carrots 1/2 ts Salt Several pinches black pepper 1 c Green beans or peas; (fresh -- or frozen) 1 c Chopped tomatoes; (fresh or -- canned) or tomato sauce 1/4 c Chopped fresh parsley; -- (optional)
Someone asked for lima bean recipes. This is a favorite of our, from Sundays at Moosewood cookbook.
In a large soup pot, combine water, limas, rice, barley, garlic, dill, and bay leaf and bring to a boil. Lower heat, cover and simmer 1 1/2 hours, adding more water if needed as the limas and grains absorb the liquid.
When the soup has been simmering for about one hour, prepare the vegetables. In a large frying pan sauté onions and celery in 1 tablespoon water for a few minutes. Sprinkle in the paprika. Add the potatoes, sweet potatoes or carrots, salt, pepper. Cover and cook for a few minutes, stirring frequently. Stir in the green beans or peas and continue to cook, covered for a few more minutes until just tender. Set aside.
Stir the soup and remove bay leaf. Add the sautéed vegetables, the tomatoes, the parsley and more salt and pepper to taste. Simmer, covered, on very low heat for 1 1.2 to 2 more hours, stirring occasionally to prevent sticking.
To serve, ladle out generous bowls of this tasty soup. Leftovers will keep for several days, refrigerated. When reheating, add boiling water if the soup has become too thick.
Posted to fatfree digest by "Jan Gordon" <email@example.com> on Jan 28, 1999, converted by MM_Buster v2.0l.
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