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Categories:Viewed: 16 - Published at: 6 years ago
Ingredients
- 2 cups chopped onions
- 2 teaspoons olive oil
- 4 cups sliced or cubed potatoes
- 2 cups cooked fresh or frozen lima beans
- 4 cups water or 4 cups vegetable stock
- 14 cup chopped fresh cilantro (or use parsley)
- salt
- ground black pepper
- 1 cup skim milk or 1 cup buttermilk (optional)
- roasted red peppers or pimiento strip
Method
- Saute the onions in the oil for about 5 minutes, until translucent.
- Add the potatoes, lima beans, and water or stock and bring to a boil.
- Add the cilantro and salt and pepper to taste, lower the heat, and simmer for 10 minutes.
- Puree in batches in a blender or food processor, return to the soup pot, and gently reheat, if necessary.
- If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.
- Serve garnished with roasted red pepper or pimiento strips.
- Enjoy!
