Sunday, August 14, 2016

Day 218 Lima Bean and Vegetable Soup

Lima Bean and Vegetable Soup

1 Cup Dry Lima Beans
8 Cups Water
Branch of Sage
2 Tablespoons Olive Oil
Salt to taste
3 Tablespoons Earth Balance
1 Yellow Onion, diced
2 Teaspoons Nutritional Yeast
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Oregano
1 Teaspoon Fennel Greens
2 Cloves Garlic, chopped
1/2 White Wine
2 Carrots, peeled and chopped
1 Cup Green Cabbage, shredded
1 Fennel Bulb, diced
1 Turnip, chopped
8 Ounces Mushrooms, stems removed and chopped
Pepper to taste

1.  Put the beans in a pot with 8 cups water, sage, salt, and 1 tablespoon of olive oil. Bring to a boil, lower heat and simmer until the beans are nearly tender.
Veggies cooking

2.  Using a large soup pot, melt the Earth Balance and remaining tablespoon of oil.  Add the onion and cook 15 minutes.  Add the nutritional yeast, garlic and herbs and cook 1 minute.  Add the wine and vegetables and cook until it is reduced by half.  Add the beans and cooking liquid.  Cook until the veggies are tender.

3.  Add additional salt and pepper to taste.  The this is better if it is allowed to sit overnight before serving

Goes well with bread.

Pair well with Duck Pond Pinot Gris.

Soundtrack Nashville Indie Spotlight 2014 - Various Artists.

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