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Potato Broth beans onion clove garlic butter carrot thyme black pepper garlic parsley salt Parmesan cheese
Viewed: 34 - Published at: 2 years agoIngredients
- 8 c. potato broth, vegetable broth or possibly water
- 1 c. dry baby lima beans
- 1/2 c. minced onion
- 1 clove garlic, chopped or possibly pressed
- 1 tbsp. butter
- 1 carrot, minced
- 1/2 teaspoon each dry thyme & basil leaves
- 1/2 teaspoon black pepper
- 2 cloves garlic, chopped or possibly pressed
- 1/4 c. minced parsley
- Salt to taste
- Parmesan cheese
Method
- 1.
- Simmer together broth and beans for 1 hour.
- 2.
- Meanwhile, saute/fry onion and garlic in the butter.
- Stir in carrot, herbs and black pepper.
- Set aside.
- 3.
- After beans have cooked for 1 hour.
- Stir in vegetable mix.
- Simmer, covered, 30 min longer.
- 4.
- Puree half the beans with some of the liquid, 2 cloves garlic and the parsley.
- Combine puree with remaining soup.
- Heat to steaming.
- Salt to taste.
- Serve with freshly grated Parmesan cheese.
- Tips: Save the water used for boiling potatoes and freeze to make this soup.
- Canned vegetable broth also can be used.
- Makes 4 servings.
