Vegculinary Menu » Soups » Vegetable Soups
Dutch Bean Soup
Ingredients
8 oz. Dried Lima Beans
/ lb. Tomatoes
3 Ears of Mealies or Tin of Corn
Salt
Pepper
Carrot (Diced)
1/4 Cabbage Cut Fine
1 Turnip (Diced)
1 Onion Diced
1 tspn. Flour
1/2 Cup Milk
8 oz. Dried Lima Beans
/ lb. Tomatoes
3 Ears of Mealies or Tin of Corn
Salt
Pepper
Carrot (Diced)
1/4 Cabbage Cut Fine
1 Turnip (Diced)
1 Onion Diced
1 tspn. Flour
1/2 Cup Milk
Method
Soak beans overnight. Add the vegetables plus water (Grating the corn off the cob if fresh corn is used). Simmer until beans are tender - at least one hour. Mix the flour and milk until smoot and add it to the soup, stirring all the while. Simmer another 15 minutes. Add extra water if necessary.
Soak beans overnight. Add the vegetables plus water (Grating the corn off the cob if fresh corn is used). Simmer until beans are tender - at least one hour. Mix the flour and milk until smoot and add it to the soup, stirring all the while. Simmer another 15 minutes. Add extra water if necessary.