Site icon Joanna Campbell Slan

Vegetable Lima Bean Soup

3/4 cup dried large lima beans
3 to 5 beef marrow bones, depending on size
1 bunch fresh celery leaves
1/4 cup dried split peas
1 Tbsp. each fresh parsley and dill, chopped
1/4 cup pearl barley
7 oz. package Leasa snack sprouts
1/4 cup uncooked rice
8 oz. baby carrots
1 large onion, peeled
1 parsnip, peeled
1 turnip, peeled
1 small potato, peeled
1 soft tomato
4 oz. fresh mushrooms (optional)

The night before, put lima beans in a medium bowl and cover with boiling water. Refrigerate overnight. In the morning, remove and discard shells; they’ll slide off easily. Rinse and put lima beans aside.

Rinse marrow bones and place in bottom of large soup pot. Cover with cold water and bring to boil. Skim foam off top. Lower heat and add all other ingredients. Simmer covered for about two hours, stirring occasionally, until all vegetables are tender. Remove lid and let soup cool. With slotted spoon, remove marrow bones. Shake out marrow from bones into soup. Discard bones. Use immersion blender to puree soup. Stir until thoroughly blended. Note: This soup freezes well when cooled.

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