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| Home -> [Asian, Chinese, Ethnic, Soups & Stews, Vegan, Vegetables] -> [Lima bean & leek soup Recipe] |
Lima bean & leek soup
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews, Vegan, Vegetables |
Rating: |
0 |
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Ingredients:
| 8
| cup | Water | | 1/3
| cup | Lentils | | 1/3
| cup | Lima Beans | | 1/3
| cup | Wild rice | | 1
| large | Leek | | 1/4
| cup | Tomato sauce or Ketchup | | 4
| dash | Hot sauce or more | | 4
| dash | Fish sauce | | 4
| dash | Soy sauce | | 2
| | Chicken bouillon cubes |
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Procedures:
| 1 | This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place. | | 2 | 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. | | 3 | The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato. | | 4 | bring the water to a boil in a soup pot and add lentils; simmer covered ?hr or more. | | 5 | Add the lima beans and cook another ?hour. | | 6 | 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. | | 7 | Simmer 15 min and serve. |
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