Butter Bean Soup
Lima beans shine in this creamy soup flavored with tomatoes and onion flakes. Onion flakes have an intense flavor which when cooked in the soup impart a deep and sweet onion flavor.
1 pound lima beans
2 (14.5-ounce) cans chicken broth
1 (14.5-ounce) can stewed tomatoes
3 tablespoons butter
1 tablespoon dried onion flakes
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Soak lima beans in water to cover in a stockpot overnight.
- The second day drain beans. Leave beans in stockpot; add broth, tomatoes, butter, onion flakes, sugar, salt and pepper in a saucepan.
- Bring heat to a boil; lower heat to a simmer, cover and simmer for about 2 hours or until beans are tender. Serve hot; offer a splash of vinegar or a dollop of sour cream with soup.
Makes 6 servings.
Tip: The quick cooking method for dried beans is to rinse them, cover with water and boil for 2 minutes. Then beans are covered and left to stand 1 hour. The beans are then drained, fresh water added and cooked according to any given recipe.