Friday, October 29, 2010
Lima Bean Soup with Caramelized Onions
Last night, I found a package of Lima beans in my pantry. It must have sat there for years waiting for its turn to be used. I immediately dropped them in a bowl covered with water to soak them overnight. This morning after breakfast, I boiled them just enough to soften and make into a hearty soup, good for the cold weather. Here's my recipe:
6 cups Lima beans
1/2 pound ground beef
1 big sliced onion
1 big can tomato sauce
1 tablespoon salt
1//2 teaspoon ground white pepper
flat leaf parsley for garnishing
shaved Parmegiano Reggiano
Put the Lima beans in a pot with 6 cups water and bring to a boil (about 5 to 10 minutes). Set aside. In a pan saute the sliced onions with canola oil on medium heat until caramelized. Add the ground beef cook until meat is no longer pink. Season with salt and pepper. Add the tomato sauce and cook for about 3 minutes. Add the beef stock and boil for about 10 minutes. Add the Lima beans to the soup. Bring to a boil then simmer on low heat.
Serve immediately with sourdough bread, crackers, or rice. Garnish with shaved Parmegiano Reggiano and flat -leaf parsley tops.